Ingredients

• 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.