20 large sea scallops
Olive oil
Salt and freshly ground black pepper
40 blue corn tortilla chip rounds
Avocado Puree, recipe follows
Jalapeno Pesto, recipe follows
Fresh cilantro leaves, for garnish
1/2 cup chopped fresh cilantro
1/4 cup chopped red onion
1/4 cup extra-virgin olive oil
4 limes, juiced
2 ripe Hass avocado, peeled, pitted and coarsely chopped
Salt and freshly ground black pepper
3 cups fresh cilantro leaves
1/4 cup pine nuts
3 jalapenos, grilled and chopped
2 cloves garlic, chopped
Salt and freshly ground black pepper
Salt and freshly ground black pepper
1 cup extra-virgin olive oil
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