| 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. DISCLAIMER© Copyright 1996 - SelecTV Cable
Limited. All rights reserved. Carlton Food Network
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