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Chef Bobby Flay makes a seared scallop appetizer that he's been making at his restaurants for over 30 years.
For the ultimate cookalong dinner party, check out Rach's Chorizo and Shrimp Cheese Grits, John Cusimano's Hibiscus Sweet Tea Sangria and Carla Hall's Banana Pudding with Vanilla Wafer Crumble.
- ½ cup canola oil
- 2 to 6 flour tortillas, cut into sixths
- Kosher salt
- 2 ripe Hass avocados, peeled, pitted and diced
- 2 ears fresh corn, roasted or grilled, kernels removed
- 2 teaspoons sour cream
- 3 tablespoons finely diced red onion
- ½ serrano chile, finely diced (optional)
- ¼ cup fresh lime juice
- Salt and freshly ground black pepper
- 3 tablespoons finely chopped fresh cilantro
- ¼ cup canola oil
- 2 tablespoons smoked paprika
- ½ teaspoon ground cumin
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 12 sea scallops, patted dry
- Fresh cilantro leaves, for garnish
- Lime wedges, for garnish
Make the tortillas: Line a large platter with paper towels. Heat the oil in a medium pan over medium heat until it reaches 350˚ F on a deep-fry thermometer. Add the tortillas in batches and fry until lightly golden brown and crisp, about 30 seconds. Remove the chips with a slotted spoon to the paper towels and immediately season with salt. Repeat with the remaining hot oil, tortillas and salt.
Make the relish: Mash the avocado in a bowl until slightly smooth. Fold in the corn, sour cream, red onion, serrano (if using), lime juice and salt and pepper. Fold in the cilantro until combined.
Make the scallops: Heat 3 tablespoons oil in a large pan over high heat until the oil begins to shimmer.
Brush the scallops on both sides with the remaining 1 tablespoon oil. Mix the paprika, cumin, salt and pepper in a small bowl and season each scallop with the spice mixture.
Put the scallops in the hot pan, spice-side down, and cook until lightly golden brown and a crust has formed, 1 to 1 ½ minutes. Flip the scallops and cook until just cooked through, about 2 minutes more.
To serve, put a dollop of relish on each tortilla chip and top each chip with a scallop. Garnish with cilantro leaves and a squeeze of fresh lime juice.