Chef notes
This recipe is completely addictive! It's a summertime favorite that I must make at least five times each summer. It showcases the sweetness of fresh Long Island corn and is perfect for enjoying poolside.
Technique tip: Pat the scallops dry before searing so they get beautiful caramelization and don't steam.
Swap option: You can make this with shrimp instead of scallops. Also, in a pinch, use store-bought tortilla chips instead of frying flour ones.
Special equipment: Spider or long handled kitchen tongs for carefully removing tortillas from hot oil.
Ingredients
- 1 cup avocado oil
- 4 flour tortillas, cut into small rounds
- kosher salt, to taste
- 3 ripe avocados, diced
- 3 ears fresh corn, kernels removed, then roasted or sautéed
- 1 tablespoon sour cream
- 1/4 cup finely diced red onion
- 1 jalapeño, seeded and finely diced
- 1/4 cup fresh lime juice
- kosher salt and freshly ground black pepper
- 1/4 cup fresh cilantro
- 2 tablespoons smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon brown sugar
- kosher salt and freshly ground black pepper
- 12 sea scallops, cleaned and pat dry
- 1/4 cup avocado oil
- lime wedges, to garnish
- cilantro, to garnish
Preparation
For the crispy flour tortillas:
1.Heat oil in a medium, high-sided sauté pan over medium heat and allow oil to reach approximately 325 F.
2.Working in batches, add the tortillas and fry until golden and crisp, approximately 1 minute.
3.Remove and place on plate lined with paper towels. Season lightly with salt.
For the avocado-corn relish:
Add all ingredients to a bowl and gently fold until combined.
For the seared sea scallops:
1.Add paprika, ground cumin and brown sugar to a bowl, season with salt and pepper, and mix to combine.
2.Season the scallops on one side with some of the spice mixture. Add some of the oil to a large sauté pan over medium-high heat until it begins to shimmer. Working in batches, sear the scallops until golden and a crust has formed, about 1 to 2 minutes.
3.Turn the scallops over and sear other side just until cooked through and transfer to a plate. Repeat.
To assemble:
Place a dollop of relish on each tortilla, and top each with scallop. Garnish with lime and cilantro and serve.
