Coastal Living DECEMBER 2012
1. Combine cilantro and greens in a medium bowl. Cover and chill until ready to serve.
2. Mash avocados in a medium bowl, and stir in lime zest, lime juice, and 1/4 teaspoon salt. Cover and chill until ready to serve.
3. Combine cumin, paprika, cayenne pepper, and remaining 1/4 teaspoon salt in a small bowl. Sprinkle scallops on both sides with seasoning mixture. Heat oil in a large nonstick skillet over medium-high heat. Add scallops, and cook about 1 minute on each side or until scallops are opaque. Transfer to a large plate.
4. Spread reserved avocado mixture evenly on tortilla chips; top with cilantro mixture. Top each with a scallop half.
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