Lynn's Scallops Avocado Corn Relish
1 bot corn oil, for frying
4 x Flour tortillas, cut into 6 pieces
16 lrg Scallops, shucked
RELISH
2 x Avocados, peeled, seeded and mashed
1 x Corn on the cob
1 x Chilli, finely chopped
1 pch Ground coriander
1 pch Ground cumin
2 x Tomatoes, seeded and diced
1/2 x Red onion, peeled and finely sliced
2 x Lemons, juice of
4 tbl Chopped coriander leaves
Salt and pepper
Extra virgin olive oil
Method :
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.