Incredible Beef Resepi - Re-Up BBQ Oven-Baked Ribs

Yields 24 scallop appetizers
Directions for: Blackened Scallops With Avocado Corn Relish

Ingredients

Blackened Scallops With Avocad

12 large (U-10) scallops cleaned and de-bearded

1 Tbsp blackening spice (recipe follows)

2 cup avocado corn salsa (recipe follows)

24 Large Tortilla chips

Blackening spice

1 Tbsp paprika

1 tsp dried thyme leaves

1 tsp ground cayenne

tsp white pepper

1 tsp garlic powder

1 tsp onion powder

Avocado Corn Relish

2 peeled and pitted ripe avocados coarsely mashed

2 Tbsp finely chopped red onion

2 Tbsp finely sliced green onion

1 cup roasted corn kernels or canned

cup roughly chopped fresh cilantro leaves

Juice of 1 large lime

tsp ground cumin

tsp chili powder

Salt and pepper to taste

Directions

Blackened Scallops With Avocad

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.

Blackening spice Avocado Corn Relish

See more: Shellfish, Appetizer, Lunch, Summer, Vegetables, Grill, BBQ