Grilled Sea Scallops With Avocado Corn Relish On Crisp Tortillas Recipes

GRILLED SCALLOPS

Steps:

• Preheat an outdoor grill for medium heat and lightly oil grate.
• Melt butter in a saucepan over medium heat. Cook onion and garlic until soft and translucent, about 5 minutes. Remove from heat, and stir in lemon juice and salt. Place scallops in a large bowl, and toss with butter mixture. Let stand for about 2 minutes.
• Thread scallops onto skewers, or use a wire grill basket. Cook on preheated grill for about 4 minutes per side.
• Return butter mixture to saucepan, and bring to a boil. Reduce heat to low, and keep warm while scallops cook. Toss with grilled scallops and serve.

GRILLED SEA SCALLOPS WITH CORN AND PEPPER SALSA

Steps:

• Prepare a charcoal fire for grilling (or use a ridged stovetop grill pan).
• Make the salsa: Place the tomatillos and jalapeño in a blender or food processor and pulse to make a rough purée. Transfer to a bowl. Stir in corn, bell peppers, onion and lime juice. Add 1/2 teaspoon salt. Let salsa rest for a few minutes, then taste and adjust salt.
• Season sea scallops with salt and pepper on both sides and drizzle with olive oil. Rub with fingers to distribute and coat scallops with seasoning.
• When the grill is medium hot, set the scallops on it in a single layer. Leave for 3 minutes, until well browned. (It's O.K. to lift an edge to peek, but don't try to turn the scallops until they have colored well or they'll stick to the grill.) When they are nicely crisped and browned turn each scallop with tongs and cook for another 3 minutes, until cooked through.
• Transfer scallops to a serving platter and spoon some salsa over them. Garnish with lime wedges and cilantro sprigs. Pass the salsa at the table.

GRILLED SEA SCALLOPS

Steps:

• Thread scallops onto skewers. If using bamboo skewers, soak in water for 10 minutes before using.
• In a small bowl, combine remaining ingredients and then rub onto scallops.
• TO GRILL: Place on oiled grill over hot coals. Grill for 2-3 minutes per side until opaque throughout.
• TO BROIL: Place on broiler pan and broil 4-5 inches from heat source for 2-3 minutes per side until opaque throughout.

BOBBY FLAY'S SCALLOPS ON CRISPY TORTILLAS ARE ONE OF HIS GREATEST HITS

Steps:

• 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