Blackened Scallops with Avocado Corn Relish

Yield: 24 Scallop Appetizers

Ingredients

• 12 large (U-10) “farmed off bottom” scallops cleaned and de-bearded
• 1.5 tablespoons blackening spice (22.5ml)(recipe follows)
• 2 cups avocado corn salsa (500ml)(recipe follows)
• 24 Large Tortilla chips

Blackening spice:

• 1-tablespoon paprika (15ml)
• 1 teaspoon dried thyme leaves (5ml)
• 1-teaspoon ground cayenne (5ml)
• ½ teaspoon white pepper (2.5ml)
• 1-teaspoon garlic powder (5ml)
• 1-teaspoon onion powder (5ml)

Avocado Corn salsa:

• 2 peeled and pitted ripe avocado’s coarsely mashed
• 2 tablespoons finely chopped red onion (30ml)
• 2 tablespoons finely sliced green onion (30ml)
• 1 cup roasted corn kernels or canned (250ml)
• ¼ cup roughly chopped fresh cilantro leaves (60ml)
• Juice of 1 large lime
• ½ teaspoon ground cumin (2.5ml)
• ½ teaspoon chili powder (2.5ml)
• Salt and pepper to taste

Directions

1. To prepare the salsa, mix the mashed avocados, onion, green onion, corn, cilantro, lime juice, cumin, and chili powder together in a medium sized bowl and season to taste with salt and pepper.
2. In a separate bowl, combine all of the blackening spices together.
3. Pat scallops dry and sprinkle the blackening spice evenly on both sides of each scallop.
4. Preheat Grill to high heat (475F-500F) (246C-260C).
5. To help prevent the scallops from sticking to the grill, rub or spray the grill grates with a neutral flavoured oil. Then place the scallops directly over the heat and cook for 1.5 minutes per side. Do not move the scallops until they are ready to flip.
6. Remove the finished scallops, and cut them in half. Place a dollop of avocado on a tortilla chip and place half a scallop on top. Repeat until all of the scallops are plated and serve while hot.