Avocado Corn Relish & Grilled Sea Scallops
By Chef Rena Frost, Chef/Owner of Mac’s on Main and Mac’s Bar & Grill in Colleyville, TX.
Our Recreation
INGREDIENTS
Avocado Corn Relish
- 2 ea. Avocados
- 2 and 1/2 Roasted corns
- 1 cup Cilantro, chiffonade
- 1/4 cup Red onion, brunoise
- 2 tbsp. Lime juice, fresh
- 1/4 cup Sour cream
- 2 tbsp. Salt & pepper, or tt.
Grilled Sea Scallops
- 5 ea. Scallops
- 2 ea. Blue corn tortillas or chips
- 1 bunch Field greens
- Balsamic vinegar
- Olive oil
- Salt & pepper
DIRECTIONS
Avocado Corn Relish
- Combine all ingredients in a bowl and incorporate. Be careful to not over mix avocados.
- Store refrigerated at 40˚F or lower in a sealed container. Label & date.
Grilled Sea Scallops
- Fry blue corn tortillas or buy chips.
- Reduce balsamic vinegar for reduction.
- Rub scallops with olive oil and season with salt and pepper. Grill scallops approximately 2 1/2 minutes each side.
TO ASSEMBLE
- Place field greens on the center of plate. Drizzle balsamic reduction, allowing two or three drops to land on plate surface.
- Arrange 5 tortilla chips on plate. Top each with corn relish and scallop.
