Recipe: Grilled Scallops with Nachos and Avocado Corn Relish
1 bag of shop-bought tortilla chips
A drizzle of olive oil
Salt and pepper, to taste
FOR THE AVOCADO CORN RELISH
3 ears fresh corn, husks and silks removed
2 avocados - peeled, pitted, and cubed
1 red onion, finely diced
1 red capsicum, seeded and diced
1 tbsp minced garlic
1 tbsp ground cumin
1 tsp crushed red chilli flakes
¼ cup fresh coriander, chopped
1/3 cup red wine vinegar
2 tbsp olive oil
¼ cup fresh lime juice
Salt and black pepper, to taste
Chopped parsley, to garnish
1 Place the ears of corn in a large pan with enough water to cover, and bring to the boil. Cook until kernels are tender but slightly al dente, about 5 minutes.
2 Drain, and cool in cold water. Use a knife to scrape the kernels from the cobs.
3 Place the kernels in a medium bowl. Stir in the avocados, red onion, capsicum and garlic. Add the cumin, red chilli flakes and coriander.
4 Mix in the vinegar, olive oil and lime juice. Season with salt and pepper, stir to combine and set aside.
5 Preheat your grill or a large frying pan set over a medium-high heat.
6 Brush the scallops with oil and season with salt and pepper to taste.
7 Grill the scallops for 2 minutes on each side.
8 Arrange the tortilla chips on a serving plate. Top each with a layer of relish and a scallop. Garnish with parsley and serve.