• Fast

Ingredients

1. 2 tablespoons extra-virgin olive oil
2. 2 large tomatoes, chopped
3. 1 small red onion, chopped
4. 2 Serrano chiles, seeded and minced
5. 1 1/2 pounds sea scallops, quartered.
6. 2 tablespoons dry white wine
7. 2 tablespoons tequila
8. 1/2 cup shredded Monterey Jack cheese
9. 1/4 cup finely chopped mint, plus 12 mint leaves for garnish
10. Salt and freshly ground pepper
11. 12 small outer leaves of Bibb lettuce
12. 2 ripe Hass avocados, mashed with 1 tablespoon fresh lime juice
13. 12 large tortilla chips
14. 1/4 cup grated cotija cheese or crumbled feta
15. Lime wedges, for serving

Directions

1. Heat the oil in a skillet. Add the tomatoes, onion and chiles and cook over moderate heat, stirring, until the onion is softened, 8 minutes. Add the scallops, wine and tequila. Cook until the scallops are opaque, 3 to 4 minutes. Off the heat, add the Jack cheese and chopped mint and season with salt and pepper.
2. Arrange 3 lettuce leaves on each plate and fill with the avocado. Spoon the scallops on top. Garnish with the tortilla chips, cotija cheese and mint leaves. Serve with lime wedges.