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Serves : 4

How to Make It

Step 1    

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.

Step 2    

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.

Step 3    

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.

Step 4    

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.


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.

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