Seared scallops with avocado and corn relish dip
- 12 scallops (white meat only)
- 1 ripe avocado, cut into thin slices
- 1 200g tub Chris’ Traditional Corn Relish Dip
- hot Sriracha chilli sauce (optional)
- 1 tablespoon olive oil
- 12 round natural corn chips
- coriander leaves for garnish
- sea salt
Choose 12 perfect corn chips and set them aside. Use a heavy bottomed frying pan on a medium high heat sear the scallops until just coloured on the outside and only just cooked through 2-3 minutes. Take out of the frying pan sprinkle with a little sea salt and set aside. Working fast, place a teaspoon of Chris’ Corn Relish Dip on each corn chip add a slice of avocado and top with a seared scallop, finish with a little spot of hot Sriracha chilli sauce, a sprinkle of salt and a coriander leaf.
Tip: These are a very adult treat and are delicious served with a good margarita.
Did you know…
Sriracha is a type of hot sauce made from a paste of chili peppers, distilled vinegar, garlic, sugar, and salt. It is named after the coastal city of Si Racha, in the Chonburi Province of Eastern Thailand, where it was possibly first produced for dishes served at local seafood restaurants. Source: Wiki