GRILLED SEA SCALLOPS WITH AVOCADO-CORN RELISH ON CRISP TORTILLAS
Steps:
- For the relish: Combine all ingredients in bowl and season with salt and pepper to taste.
- For the scallops: 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.
SEARED SCALLOPS WITH A CORN, BACON AND AVOCADO RELISH
Make and share this Seared Scallops With a Corn, Bacon and Avocado Relish recipe from Food.com.
Provided by gailanng
Categories Low Cholesterol
Time 25m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Take a small bowl and place it upside-down inside a large bowl. (This will provide a small stand for your corn, making it easier to remove the kernels, and the large bowl will catch them as the fall, avoiding a mess. Alternatively, use an angel food cake pan and place the corn in the center allowing the corn kernels to fall into the well.) Using a knife, remove the kernels from the corn, letting them fall into the bowl.
- Dice the onion and red bell pepper and add them to the bowl with the corn. Add 1 tablespoon of the chopped parsley and season with salt and pepper. Mix to evenly distribute the ingredients.
- Sprinkle the dried sea scallops with salt and pepper. Set a pan over medium-high heat and add some oil. Add the scallops and sear (don't move them around) until golden in color, about 1 minute on each side. Remove from the heat and let rest.
- Dice the avocados and add them to the corn relish along with the chopped bacon. Season with salt and pepper and mix together.
- Evenly distribute the relish among 4 plates and top each with 4 scallops. Garnish with the remaining 1 tablespoon parsley and a squeeze of lemon.
Nutrition Facts : Calories 395.6, Fat 22.4, SaturatedFat 4.3, Cholesterol 22.6, Sodium 347, Carbohydrate 41.1, Fiber 11.1, Sugar 8.8, Protein 15.5
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