4 Tbsp olive oil
1 ½ tsp grated lime zest
¾ to 1 tsp salt
½ tsp ground cumin
¼ tsp freshly ground black pepper
32 sea scallops
4 (8-inch) flour tortillas cut into eighths (32 wedges)
2 firm, ripe avocados
½ cup finely chopped red onion
¼ cup plain low-fat or no-fat yogurt
2 cups shredded iceberg lettuce
¾ cup Newman's Own® Tequila Lime Salsa
In a medium bowl, whisk together 2 Tbsp of oil, 2 Tbsp of lime juice, ½ tsp of grated zest, ¼ tsp of salt, cumin, and pepper. Add the scallops and marinate, covered, in the refrigerator for 1 hour.
In a large nonstick skillet, heat the remaining 2 Tbsp of oil over medium-high heat until hot. Add the tortilla wedges in batches and cook until golden brown on both sides, 1 to 2 minutes. Drain the wedges on paper towels. Peel, pit, and coarsely mash the avocados in another medium bowl. Stir in the onion, yogurt, and remaining lime juice, zest, and salt.
When ready to serve, preheat the grill or broiler. In a broiler pan, cook the scallops about 3 inches from the heat until cooked through, about 4 to 5 minutes.
To serve, spread 2 tsp of avocado cream on each tortilla wedge. Top with 1 Tbsp of lettuce and 1 scallop, and finish with about 1 Tbsp of salsa. Repeat with the remaining ingredients.
Print this recipe Print