Ingredients
¼cupbasil leaves,finely shredded
2tbspfresh lime juice
1tbspextra virgin olive oil
1small onion
1jalapeno
1small garlic clove
2hass avocados,(10 oz each)
salt and freshly ground pepper,to taste
2tbspvegetable oil
2lbssea scallops
¼cupwater
4plum tomatoes
1tbspbalsamic vinegar
Preparation
In a large bowl, combine the basil, lime juice, olive oil, onion, jalapeño, and garlic. With a rubber spatula, gently fold in the avocados and season with salt and pepper.
In a large skillet, heat the vegetable oil until shimmering. Season the scallops with salt and pepper and cook over high heat for about 2 minutes per side until browned outside but still rare in the center. Transfer the scallops to a warmed platter.
Add the water and tomatoes to the skillet and cook over moderately high heat, scraping up any browned bits from the bottom, for about 2 minutes until the water has reduced to 2 tablespoons.
Remove from the heat. Stir in the balsamic vinegar and season with salt and pepper.
Pour the pan sauce over the scallops and serve the avocado salsa on the side. Enjoy!
