I thought this dish was good to post since it is a good party item. The avocado corn relish is really good with or without the scallops.
Tostitos with Grilled Scallops and Avocado Corn Relish
2 Corn stalks
1/4 red onion diced
1/4 cup coarsely chopped cilantro
1/4 cup fresh lime juice
2 tablespoons sour cream
4 Corn Tortillas
3 Tb Olive Oil
1 Tsp cumin
Salt and pepper
Cover corn with olive oil. Salt and pepper generously.
Roast under broiler for about 10 minutes, turning half way.
Allow to cool the but corn off the husk.
Heat oven to 400. Cut tortillas into quarters.
Put on a cooling rack on a baking sheet and spray both sides with olive oil PAM.
Bake on 400 for about 8 -10 mins. Check on them to see, I burnt my first batch.
Salt Tostitos when you remove from the oven.
Dice your avocados.
Mix avocado, onion, cilantro, and lime juice together.
Stir in sour cream and salt and pepper to taste.
Stir in corn and refrigerate for at least 30 mins.
Brush scallops with olive oil
Season with salt and pepper.
Grill on each side for about 4 minutes.
Cool on cooling racks so that the juices will not gather and make the scallops soggy.
Spoon relish on tostito then top with a scallop and a cilantro leaf.