Yield: 1 servings
|1 \N||Bottle corn oil; for frying|
|4 \N||Flour tortillas; cut into 6 pieces|
|16 larges||Scallops; shucked|
|2 \N||Avocados; peeled, seeded and|
|\N \N||; mashed|
|1 \N||Corn on the cob|
|1 \N||Chilli; finely chopped|
|1 pinch||Ground coriander|
|1 pinch||Ground cumin|
|2 \N||Tomatoes; seeded and diced|
|½ \N||Red onion; peeled and finely|
|\N \N||; sliced|
|2 \N||Lemons; juice of|
|4 tablespoons||Chopped coriander leaves|
|\N \N||Salt and pepper|
|\N \N||Extra virgin olive oil|
Chargrill the corn on the cob, turning frequently. In a bowl, mix the mashed avocado with the ground cumin and coriander, the lemon juice, onion, a little oil, salt and pepper. Stir to combine all the ingredients.
When the cob is chargrilled, allow to cool then cut off the husks and mix into the avocado mash. Add the chilli, chopped tomatoes, fresh coriander and stir well.
Heat the corn oil to a high temperature and fry the tortilla pieces until crispy. Drain on kitchen paper. Sprinkle salt and pepper and a splash of olive oil on the scallops then grill them for 30 seconds on each side.
Arrange the tortillas on a plate and spoon relish on top of each one. Pop a scallop on top and finish by drizzling olive oil over the dish. Serve immediately.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.