Grilled Scallops With Avocado Corn Relish

John Bunyan says that he never forgot the divinity he taught, because it was burnt into him when he was on his knees. That is the way to learn the gospel. If you learn it upon your knees you will never unlearn it. That which “men” teach you, men can unteach you – if I am merely convinced by reason, a better reasoner may deceive me. If I merely hold my doctrinal opinions because they seem “to me” to be correct, I may be led to think differently another day. But if “God” has taught them to me – he who is himself pure truth – I have not learned amiss, but I have so learned that I shall never unlearn, nor shall I forget.

C.H. Spurgeon

CATEGORY	CUISINE	TAG	YIELD
Grains		Worrall tho, Worrall1	1	Servings

INGREDIENTS

1		Bottle corn oil, for frying
4		Flour tortillas, cut into 6
		pieces
16		Scallops, shucked
2		Avocados, peeled seeded and
		mashed
1		Corn on the cob
1		Chilli, finely chopped
1	pn	Ground coriander
1	pn	Ground cumin
2		Tomatoes, seeded and diced
1/2		Red onion, peeled and finely
		sliced
2		Lemons, juice of
4	T	Chopped coriander leaves
		Salt and pepper
		Extra virgin olive oil

INSTRUCTIONS

Chargrill the corn on the cob, turning frequently. In a bowl, mix the
mashed avocado with the ground cumin and coriander, the lemon juice,
onion, a little oil, salt and pepper. Stir to combine all the
ingredients.  When the cob is chargrilled, allow to cool then cut off
the husks and  mix into the avocado mash. Add the chilli, chopped
tomatoes, fresh  coriander and stir well.  Heat the corn oil to a high
temperature and fry the tortilla pieces  until crispy. Drain on kitchen
paper. Sprinkle salt and pepper and a  splash of olive oil on the
scallops then grill them for 30 seconds on  each side.  Arrange the
tortillas on a plate and spoon relish on top of each one.  Pop a
scallop on top and finish by drizzling olive oil over the dish.  Serve
immediately.  Converted by MC_Buster.  Converted by MM_Buster v2.0l.

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