Recipe - Grilled Scallop Skewers On Jicama Salad

TORTILLA TOPPED WITH CORN RE
8 Haas avocados; peeled,
seeded and
; mashed
4 Cornoncob; blanched,
; chargrilled and
; nibs removed
3 Chillies; finely minced
1 teaspoon Coriander powder
1 teaspoon Cumin powder
2 Red onions; finely minced
6 Plum tomatoes; seeded and
minced
1 bn Coriander; leaves only,
finely
; chopped
3 Lemons; juice of, up to 4
6 tablespoon Good olive oil
Salt and ground black pepper

TORTILLA
1 pack Supermarket bought flour
tortillas
One fourth pt Corn oil
Salt and ground black pepper

Tortilla topped with corn relish: Combine all the ingredients. Do not place
in a food processor. It should be chunky. Season to taste.

Tortilla: Rip each tortilla into five jagged pieces. Do not cut into neat
triangles. Fry in warm oil until golden and crispy, drain on kitchen paper.
Season and set aside in airtight plastic container until ready for use.

Scallop: 1 large divercaught scallop per person, cut in two horizontally,
cooked in butter for 30 seconds each side just prior to serving.

Presentation: 2 pieces tortilla at 10pm and 2pm topped with salsa, topped
with half a scallop. Dribble of thick basiloil around plate.

DISCLAIMER© Copyright 1996 SelecTV Cable Limited. All rights reserved.

Carlton Food Network http://www.cfn.co.uk/

Converted by MM_Buster v2.0l.