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Scallops with Avocado Salsa

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1/4 cup finely shredded basil leaves

2 tablespoons fresh lime juice

1 tablespoon extra-virgin olive oil

1 small onion, minced

1 jalapeño-halved, seeded and thinly sliced

1 small garlic clove, minced

2 Hass avocados (10 ounces each)?peeled, pitted and cut into 1/2-inch dice

Salt and freshly ground pepper

2 tablespoons vegetable oil

2 pounds sea scallops

1/4 cup water

4 plum tomatoes, cut into 1/2-inch dice

1 tablespoon balsamic vinegar