Scallop appetizer bites ole’ Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients:
Crispy Flour Tortillas
1 cup avocado oil
4 flour tortillas, cut into small rounds
kosher salt
Avocado-Corn Relish
3 ripe avocados, diced
3 ears fresh corn, kernels removed, then roasted or sautéed
1 tablespoon sour cream
1/4 cup finely diced red onion
1 jalapeño, seeded and finely diced
1/4 cup fresh lime juice
kosher salt and freshly ground black pepper
1/4 cup fresh cilantro
Seared Sea Scallops
2 tablespoons smoked paprika
1 teaspoon ground cumin
1 teaspoon brown sugar
kosher salt and freshly ground black pepper
12 sea scallops, cleaned and pat dry
1/4 cup avocado oil
lime wedges, to garnish
cilantro, to garnish
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Directions: |
Directions:FOR THE CRISPY FLOUR TORTILLAS:
1. Heat oil in a medium, high-sided sauté pan over medium heat and allow oil to reach approximately 325 F.2. Working in batches, add the tortillas and fry until golden and crisp, approximately 1 minute.3. Remove and place on plate lined with paper towels. Season lightly with salt.
FOR THE AVOCADO-CORN RELISH:
Add all ingredients to a bowl and gently fold until combined.
FOR THE SEARED SEA SCALLOPS:
1. Add paprika, ground cumin and brown sugar to a bowl, season with salt and pepper, and mix to combine.2. Season the scallops on one side with some of the spice mixture. Add some of the oil to a large sauté pan over medium-high heat until it begins to shimmer. Working in batches, sear the scallops until golden and a crust has formed, about 1 to 2 minutes.3. Turn the scallops over and sear other side just until cooked through and transfer to a plate. Repeat.
TO ASSEMBLE:
Place a dollop of relish on each tortilla, and top each with scallop. Garnish with lime and cilantro and serve. |
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