This recipe is from southwestern Italy, ok not really but once in a while I have to make something non-Italian to keep the family happy. This one was inspired when I read an article where Bobby Flay was making scallops with avocado puree.
Scallops with Guacamole and Corn & Rice Salad
For the Scallops:
Scallops, I used 4 per person
Drizzle of olive oil
Salt and pepper to taste
Guacamole use your favorite recipe or buy a good pre-made one
For the Corn and Rice Salad:
1 cup of left over rice
1 tsp cumin
1 ear of corn
1 tomato, small dice or cherry tomatoes cut in 1/2
2 scallions, finely cut
1 tortilla per person
No Stick Spray
Preheat your grill. While the grill is preheating put rice in a bowl. Cut the tomato and green onions and add to the rice. Mix the cumin in with the rice.
When the grill gets hot throw the ear of corn on the grill and let it get grill marks on all four sides. Remove the corn and let it cool down. While the corn is cooking spray the tortillas with the cooking spray on both sides. Put the tortillas on the grill. When the tortilla get grill marks on one side flip them over and get grill marks on side 2. Remove tortillas from grill. Watch the tortillas closely as they can go from no grill marks to burned very quickly.
Now remove the corn from the cob. Cut the stalk end so it is flat and put that end on the bottom of the rice bowl. Hold the pointy end of the corn and cut the corn kernels off the cob cutting as close to the cob as possible. Mix all of the ingredients together. Place the tortilla on a plate and then in the middle of the tortilla put a large scoop of the corn and rice mixture.
Now drizzle the scallops with olive oil, then sprinkle a little salt and pepper on them. Put them on a hot grill. When the first side gets grill marks flip them over. Be careful not to overcook scallops or they will be tough and chewy. Remove scallops and place on the tortilla around the corn and rice salad mixture. Top with a dollop of guacamole on each scallop or you could spread guacamole in 4 circles around the tortilla and sit the scallop in the center of each guacamole circle.
You could also add a little cilantro to the corn and rice salad.