Grilled Sea Scallops with Avocado Puree and Jalapeno Pesto

I placed this on a lettuce bed with cheese nachos on the side. (Actually the nachos were leftover from Comidas last night). The orginal recipe (Bobby Flay) served on tortillas. This would also be good on a bed of rice or rice noodles. Love the scallops we order from Vital Choice. Easy, elegant meal. The orginal recipe is on Food Network. I made the full recipe of Jalepeno Pesto and froze (surprise!) the remainder. We ate the entire recipe of Avocado Puree... 4 scallops per person for dinner.
Ingredients for scallops:

• sea scallops
• olive oil
• salt and fresh pepper to taste

Directions for scallops:

Heat grill to high. Thread scallops on soaked and then frozen wooden skewers. Brush both sides with olive oil and salt and pepper to taste.

Grill scallops until golden brown and cooked through, 2-3 minutes per side.

Ingredients for Jalapeno Pesto:

• 1 1/2 cups cilantro leaves
• 2 jalapenos, chopped
• 1 garlic clove, chopped
• 2 tablespoons pine nuts, toasted
• 1/3 cup olive oil
• salt and pepper to taste

Directions for Jalapeno Pesto:

Combine cilantro jalapeno, garlic, pine nuts, salt and pepper in a food processor and process until coarsely chopped. With motor unning, slowly add the olive oil and process until emulsified.

Maybe made ahead successfully.

Ingredients for Avocado Puree:

• 1 ripe avocado, peeled, pitted and coarsely chopped
• 2 tablespoons chopped red onion
• 1 lime, juiced
• 2 tablespoons olive oil
• 1/4 cup chopped fresh cilantro
• salt and pepper to taste

Directions for Avocado Puree:

Combine all ingredients in a small bowl.