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Avocado Salad with Grilled Sea Scallops



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6 corn tortillas, cut in 1/4" wide strips, fried or baked until crisp (about 3 cups loosely packed)
3 fully ripened Mexican avocados, halved, pitted and peeled
1 Granny Smith apple, cored and thinly sliced
3/4 cup crumbled goat cheese (about 3 oz.)
1 Romaine lettuce
16 scallops
1.333 cups of Chipotle Vinaigrette for Avocado Salad with Grilled Sea Scallops Magnifying_glass


  1. 1
    Preheat grill or broiler. Sprinkle scallops with salt. Grill or broil on a rack, turning once, until opaque in the center, about 12 minutes.
  2. 2
    Meanwhile, in a large bowl, combine romaine and half of the tortilla strips. Toss with 1/3 cup of the vinaigrette. Divide lettuce evenly among 4 dinner plates. Cut avocado into quarters.
  3. 3
    On each plate, arrange 3 avocado quarters in spoke pattern over lettuce.
  4. 4
    In the cavity of each avocado quarter, place 1 grilled scallop; place one more scallop in center of each plate. Arrange apple slices between avocado quarters. Sprinkle with goat cheese and remaining tortilla strips. Serve with remaining vinaigrette. If desired, garnish with cilantro sprig.
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