Ingredients
Avocado-Corn Relish:
- 2 Haas avocado, peeled, pitted and coarsely chopped
- 1 cup roasted corn kernels
- 3 tablespoons finely diced red onion
- 1/4 cup coarsely chopped cilantro
- 1/4 cup fresh lime juice
- 2 tablespoons sour cream
- Salt and freshly ground pepper
Directions
Combine all ingredients in bowl and season with salt and pepper to taste.
- 12 sea scallops
- Olive oil
- Salt and freshly ground pepper
- 1 bag baked or fried flour tortilla chips
- 1/4 cup finely chopped parsely
Preheat grill. Brush scallops with oil and season with salt and pepper to taste. Grill the scallops for 2 minutes on each side. Arrange tortillas on a serving platter, top each with a layer of relish and 1 scallop. Garnish with parsley.
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By kriscampoli_3597063
Mission Viejo, CA
on September 13, 2011
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Amazing! This recipe really made me look like a star. I've made it twice. I fried quartered flour tortillas as the base. They fry very quickly and can be made ahead of time, earlier in the day. I made the avocado-corn relish ahead of time. Watch the lime juice - even though I love it, it can overpower the dish - just cut back a little. The scallops were pan-seared. For garnish, I did chopped cilantro and red pepper as it seemed it needed a little pop in color. Then, as my guests arrived, I assembled a platter with 5 or 6 appetizers at a time. This recipe really got rave reviews. Only problem now...everyone expects a winner like this every time! A mixed blessing!
By smargotta_12434402
Birmingham, AL
on August 21, 2010
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So easy and the presentation on the plate made me feel like a true chef! I served the mixture on a small tortilla shell and we simply wrapped and ate like a taco. Careful with the lime juice, the taste can be overwhelming if you use too much. So good, my family loved it and it is healthy too!
By sb28021_7454516
Eden Prairie, MN
on April 12, 2010
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Easy and delicious recipe. The relish was easily the best part. Had as a meal and 4 scallops per person was perfect.
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