GRILLED SCALLOPS WITH NACHOS AND AVOCADO CORN RELISH

GRILLED SCALLOPS WITH NACHOS AND AVOCADO CORN RELISH
SERVES 
INGREDIENTS
12 scallops
1 bag of shop-boughttortilla chips A drizzle of olive oil Salt and pepper, to taste

FOR THE AVOCADO CORN RELISH

3 ears fresh corn, husks and silks removed

2 avocados, peeled, pitted, and cubed
1 red onion, finely diced
1 red capsicum, seeded and diced
1 tbsp minced garlic
1 tbsp ground cumin
1 tsp crushed red chilli flakes
¼ cup fresh coriander, chopped
1⁄3 cup red wine vinegar
2 tbsp olive oil
¼ cup fresh lime juice Salt and black pepper, to taste Chopped parsley, to garnish

1 Place the ears of corn in a large pan with enough water to cover, and bring to the boil. Cook until kernels     are tender but slightly al dente, about 5 minutes.

2 Drain and cool in cold water. Use a knife to scrape the kernels from the cobs.

3 Place the kernels in a medium bowl. Stir in the avocados, red onion, capsicum and garlic. Add the cumin,       red chilli flakes and coriander.

4 Mix in the vinegar, olive oil and lime juice. Season with salt and pepper, stir to combine and set aside.

5 Preheat your grill or a large frying pan set over a mediumhigh heat.

6 Brush the scallops with oil and season with salt and pepper.

7 Grill the scallops for 2 minutes on each side.

8 Arrange the tortilla chips on a serving plate. Top each with a layer of relish and a scallop. Garnish with    parsley and serve.