Grilled scallops and avocado with corn relish

1 servings

Ingredients

Quantity Ingredient
8 Haas avocados; peeled, seeded and
; mashed
4 Corn-on-cob; blanched,
; chargrilled and
; nibs removed
3 Chillies; finely diced
1 teaspoon Coriander powder
1 teaspoon Cumin powder
2 Red onions; finely diced
6 Plum tomatoes; seeded and diced
1 bunch Coriander; leaves only, finely
; chopped
3 Lemons; juice of, up to 4
6 tablespoons Good olive oil
Salt and ground black pepper
1 pack Supermarket bought flour tortillas
¼ pint Corn oil
Salt and ground black pepper

Directions

TORTILLA TOPPED WITH CORN RE

TORTILLA

Tortilla topped with corn relish: Combine all the ingredients. Do not place in a food processor. It should be chunky. Season to taste.

Tortilla: Rip each tortilla into five jagged pieces. Do not cut into neat triangles. Fry in warm oil until golden and crispy, drain on kitchen paper.

Season and set aside in airtight plastic container until ready for use.

Scallop: 1 large diver-caught scallop per person, cut in two horizontally, cooked in butter for 30 seconds each side just prior to serving.

Presentation: 2 pieces tortilla at 10pm and 2pm topped with salsa, topped with half a scallop. Dribble of thick basil-oil around plate.

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Carlton Food Network

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