Grilled Scallops And Avocado With Corn Relish

CATEGORY	CUISINE	TAG	YIELD
Grains		Food networ, Food5	1	Servings

INGREDIENTS

8		Haas avocados, peeled
		seeded and
		mashed
4		Corn-on-cob, blanched
		chargrilled and
		nibs removed
3		Chillies, finely diced
1	t	Coriander powder
1	t	Cumin powder
2		Red onions, finely diced
6		Plum tomatoes, seeded and
		diced
1		Coriander, leaves only
		finely
		chopped
3		Lemons, juice of up to 4
6	T	Good olive oil
		Salt and ground black pepper
1		Supermarket bought flour
		tortillas
1/4	pt	Corn oil
		Salt and ground black pepper

INSTRUCTIONS

Tortilla topped with corn relish: Combine all the ingredients. Do not
place in a food processor. It should be chunky. Season to taste.
Tortilla: Rip each tortilla into five jagged pieces. Do not cut into
neat triangles. Fry in warm oil until golden and crispy, drain on
kitchen paper. Season and set aside in airtight plastic container
until ready for use.  Scallop: 1 large diver-caught scallop per person,
cut in two  horizontally, cooked in butter for 30 seconds each side
just prior to  serving.  Presentation: 2 pieces tortilla at 10pm and
2pm topped with salsa,  topped with half a scallop. Dribble of thick
basil-oil around plate.  DISCLAIMERÂ© Copyright 1996 - SelecTV Cable
Limited. All rights  reserved.  Carlton Food Network
http://www.cfn.co.uk/  Converted by MM_Buster v2.0l.

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