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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