Blackened scallops with guacamole on tortilla chips

Yield:  12 chips

Ingredients

• 12 large Sea Scallops
• 1 tablespoon blackening spice (15ml) (see recipe)
• 12 large tortilla chips

Guacamole

• 2 large ripe avocados
• 1.5 tablespoon lime juice (22.5 ml)
• 2 tablespoons finely chopped red onion (30ml)
• 1 teaspoon chili powder (5ml)
• ¼ teaspoon ground cumin (1.25ml)
• 1 teaspoon of salt (5ml)
• 1 tomato chopped
• 1 tablespoon chopped cilantro (15ml)

Blackening Spice

• ½ cup paprika (125ml)
• ¼ cup salt (60ml)
• ¼ cup onion powder (60ml)
• ¼ cup garlic powder (60ml)
• ¼ cup plus 1 teaspoon cayenne (65ml)
• ¼ cup white pepper (60ml)
• 2 tablespoons black pepper (30ml)
• 1.5 tablespoon dried thyme leaves (22ml)
• 1.5 tablespoon oregano leaves (22ml)

Directions

1. In a medium bowl mix all spices together well.
2. Place in an air tight jar
3. In a medium bowl, mash avocado flesh with a fork.  Add lime juice, onion, chilli, cumin, and salt.  Mix to combine.  Gently fold in tomato and cilantro.
4. Rinse and dry scallops using a paper towel.  Sprinkle liberally with blackening spice on both sides..
5. Preheat barbeque to 400°F/204°C. Oil grill.
6. Place scallops directly on grill and cook for approximately 1 ½ minutes per side.  Remove scallops.   To serve place a dollop of guacamole on each tortilla chip top with a scallop.