Scallops with Avocado and Spicy Tomato Sauce

SERVINGS: 4

•HEALTHY
•MAKE-AHEAD

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1 tablespoon extra-virgin olive oil
2 tablespoons finely diced red onion
1 tablespoon minced seeded jalapeño
4 plum tomatoes—3 coarsely chopped, 1 halved, seeded and finely diced
1 tablespoon hot water
3 1/2 teaspoons fresh lime juice
Salt and freshly ground pepper
1/2 Hass avocado, peeled and finely diced
1 tablespoon finely chopped cilantro
12 large sea scallops (1 pound)

Heat 1 teaspoon of the olive oil in an 8-inch skillet until shimmering. Add 1 tablespoon of the diced red onion and 1/2 tablespoon of the minced jalapeño and cook over moderately high heat, stirring constantly, until the onion is golden, about 4 minutes. Add the coarsely chopped tomatoes and the hot water and cook, stirring, until the tomatoes are just softened, about 3 minutes. Transfer the mixture to a blender or food processor and puree until smooth. Strain the sauce through a fine sieve set over a bowl, pressing on the solids. Stir in 1/2 teaspoon of the lime juice and season the tomato sauce with salt and pepper.
In a small bowl, gently toss the diced avocado with the diced tomato, chopped cilantro and the remaining 1 tablespoon of red onion, the remaining 1/2 tablespoon of jalapeño and the remaining 3 teaspoons of lime juice. Season the avocado salsa lightly with salt and pepper.
Heat the remaining 2 teaspoons of olive oil in a large, heavy skillet until shimmering. Season the scallops with salt and pepper and cook over high heat until the scallops are browned and crisp on the bottom, about 3 minutes. Turn the scallops and cook until just cooked through, about 2 minutes longer.
Spoon the tomato sauce into the center of 4 dinner plates and mound the avocado salsa in the center. Arrange 3 scallops around the mounds of avocado salsa and serve.

Make Ahead The tomato sauce can be refrigerated for up to 1 day. Reheat gently before serving. Notes One Serving Calories 190 kcal, Total Fat 8.2 gm, Saturated Fat 1.1 gm, Protein 20 gm, Carbohydrates 9 gm.

Suggested Pairing

The fruity and herbal character of a crisp Fumé Blanc or Sauvignon Blanc from California will balance the mild sweetness of the scallops with the acid in the avocado salsa and the tomato sauce.

Scallops with Avocado and Spicy Tomato Sauce

Suggested Pairing

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