Grilled Sea Scallops on Tortilla Chips with Avocado Puree and Jalapeno Pesto 2

Ingredients

• 40  corn tortilla chip rounds blue
• 0.5 cup cilantro leaves fresh chopped
• 40 servings cilantro leaves fresh for garnish
• 3 cups cilantro leaves fresh
• 2 cloves garlic chopped
• 2  haas avocados pitted ripe peeled coarsely chopped
• 3  jalapeños chopped
• 4  juice of lime juiced
• 0.3 cup olive oil extra-virgin
• 1 cup olive oil extra-virgin
• 40 servings olive oil 
• 0.3 cup pinenuts 
• 0.3 cup onion red chopped
• 40 servings salt and pepper black freshly ground
• 20 large sea scallops 

Equipment

• food processor
• bowl
• grill

Directions

1. Heat agrill to high.
2. Brush thescallops on both sides with the oil and sprinklewith salt and pepper. Grill the scallops until golden brown and slightly charred and just cooked through, 2 to 3 minutes per side.
3. Remove from thegrill and slice in half into 2 coins.
4. Spread about a tablespoon of Avocado Puree over each chip. Top the puree with a scallop, grill-side up, and top each scallop with a dollop of the Jalapeno Pesto.
5. Garnish with cilantro leaves.
6. Combine the cilantro, onions, oil, lime juice and avocado in a food processor and process until combined, but still chunky. Puree until smooth if desired. Season with salt and pepper.
7. Combine thecilantro,pine nuts, jalapeno, garlic,and somesalt and pepper in a food processor and process until coarsely chopped. With the motor running, slowly add the oil and process until emulsified.
8. Scrape into a bowl.