Ingredients
The following ingredients have 4 Servings
- ½ cup canola oil
- 2 to 6 flour tortillas
- cut into sixths
- Kosher salt
- 2 ripe Hass avocados
- peeled
- pitted and diced
- 2 ears fresh corn
- roasted or grilled
- kernels removed
- 2 teaspoons sour cream
- 3 tablespoons finely diced red onion
- ½ serrano chile
- finely diced (optional)
- ¼ cup fresh lime juice
- Salt and freshly ground black pepper
- 3 tablespoons finely chopped fresh cilantro
- ¼ cup canola oil
- 2 tablespoons smoked paprika
- ½ teaspoon ground cumin
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 12 sea scallops
- patted dry
- Fresh cilantro leaves
- for garnish
- Lime wedges
- for garnish
Instruction
- Make the tortillas: Line a large platter with paper towels
- Heat the oil in a medium pan over medium heat until it reaches 350˚ F on a deep-fry thermometer
- Add the tortillas in batches and fry until lightly golden brown and crisp, about 30 seconds
- Remove the chips with a slotted spoon to the paper towels and immediately season with salt
- Repeat with the remaining hot oil, tortillas and salt
- Make the relish: Mash the avocado in a bowl until slightly smooth
- Fold in the corn, sour cream, red onion, serrano (if using), lime juice and salt and pepper
- Fold in the cilantro until combined
- Make the scallops: Heat 3 tablespoons oil in a large pan over high heat until the oil begins to shimmer
- Brush the scallops on both sides with the remaining 1 tablespoon oil
- Mix the paprika, cumin, salt and pepper in a small bowl and season each scallop with the spice mixture
- Put the scallops in the hot pan, spice-side down, and cook until lightly golden brown and a crust has formed, 1 to 1 ½ minutes
- Flip the scallops and cook until just cooked through, about 2 minutes more
- To serve, put a dollop of relish on each tortilla chip and top each chip with a scallop
- Garnish with cilantro leaves and a squeeze of fresh lime juice
