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© Meredith Corporation. All rights reserved. Used with permission.
Thaw scallops, if frozen. Rinse scallops and pat dry with paper towels. In a large skillet, heat 2 tablespoons oil over medium-high heat. Add scallops and cook 2 minutes on each side or until browned. Remove from heat; cool completely. Coarsely chop scallops.
Transfer scallops to a medium non-reactive mixing bowl. Add avocados, cucumber, radishes, red onion, cilantro, the remaining 1/4 cup oil, lime juice, serrano, salt and ground chipotle. Toss gently to combine.
Cover and chill for 30 minutes to 1 hour. Toss well. If desired, serve with tortilla chips.