Grilled Scallops With Avocado Corn Relish Recipe

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Servings: 1



  1. Chargrill the corn on the cob, turning frequently. In a bowl, mix the mashed avocado with the grnd cumin and coriander, the lemon juice, onion, a little oil, salt and pepper. Stir to combine all the ingredients.
  2. When the cob is chargrilled, allow to cold then cut off the husks and mix into the avocado mash. Add in the chilli, minced tomatoes, fresh coriander and stir well.
  3. Heat the corn oil to a high temperature and fry the tortilla pcs till crispy. Drain on kitchen paper. Sprinkle salt and pepper and a splash of extra virgin olive oil on the scallops then grill them for 30 seconds on each side.
  4. Arrange the tortillas on a plate and spoon relish on top of each one. Pop a scallop on top and finish by drizzling extra virgin olive oil over the dish. Serve immediately.
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