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Blackened Scallops With Avocado Corn Relish

Blackened Scallops With Avocado Corn Relish

Yields 24 scallop appetizers

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Ingredients

Blackened Scallops With Avocad

12
large (U-10) scallops cleaned and de-bearded
1 ½
Tbsp blackening spice (recipe follows)
2
cup avocado corn salsa (recipe follows)
24
Large Tortilla chips

Blackening spice

1
Tbsp paprika
1
tsp dried thyme leaves
1
tsp ground cayenne
½
tsp white pepper
1
tsp garlic powder
1
tsp onion powder

Avocado Corn Relish

2
peeled and pitted ripe avocado’s coarsely mashed
2
Tbsp finely chopped red onion
2
Tbsp finely sliced green onion
1
cup roasted corn kernels or canned
¼
cup roughly chopped fresh cilantro leaves
Juice of 1 large lime
½
tsp ground cumin
½
tsp chili powder
Salt and pepper to taste
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Directions

Step 1

To prepare the salsa, mix the mashed avocados, onion, green onion, corn, cilantro, lime juice, cumin, and chili powder together in a medium sized bowl and season to taste with salt and pepper.

Step 2

In a separate bowl, combine all of the blackening spices together.

Step 3

Pat scallops dry and sprinkle the blackening spice evenly on both sides of each scallop.

Step 4

Preheat Grill to high heat (475F-500F) (246C-260C).

Step 5

To help prevent the scallops from sticking to the grill, rub or spray the grill grates with a neutral flavoured oil. Then place the scallops directly over the heat and cook for 1.5 minutes per side. Do not move the scallops until they are ready to flip.

Step 6

Remove the finished scallops, and cut them in half. Place a dollop of avocado on a tortilla chip and place half a scallop on top. Repeat until all of the scallops are plated and serve while hot.

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