James's Scallops Avocado Corn Relish
TORTILLA TOPPED WITH CORN RE
8 x Haas avocados, peeled, seeded and mashed
4 x Corn-on-cob, blanched, chargrilled and nibs removed
3 x Chillies, finely diced
1 tsp Coriander powder
1 tsp Cumin powder
2 x Red onions, finely diced
6 x Plum tomatoes, seeded and diced
1 bn Coriander, leaves only, finely chopped
3 x Lemons, juice of, up to 4
6 tbl Good olive oil
Salt and ground black pepper
TORTILLA
1 pkt Supermarket bought flour tortillas
1/4 pt Corn oil
Salt and ground black pepper
Method :
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.