Bobby Flay Scallops With Avocado Corn Relish Recipe

This Bobby Flay Scallops With Avocado Corn Relish Recipe is a buttery and vibrant recipe, which features succulent sea scallops and creamy Haas avocados. It’s an elegant summer appetizer, ready in about 25 minutes.

Bobby Flay Scallops With Avocado Corn Relish Ingredients

For The Relish:

• 2 Haas avocados, peeled, pitted and coarsely chopped
• 1 cup roasted corn kernels (fresh off the cob or thawed frozen)
• 3 tablespoons finely diced red onion
• 1/4 cup coarsely chopped cilantro
• 1/4 cup fresh lime juice
• 2 tablespoons sour cream
• Salt and freshly ground pepper

For The Scallops:

• 12 sea scallops (large, dry scallops preferred)
• Olive oil
• Salt and freshly ground pepper
• 1 bag baked or fried flour tortilla chips (sturdy ones)
• 1/4 cup finely chopped parsley (for garnish)

How To Make Bobby Flay Scallops With Avocado Corn Relish

1. Make the relish: In a medium bowl, combine the chopped avocados, roasted corn kernels, diced red onion, cilantro, fresh lime juice, and sour cream. Gently fold the ingredients together so you don’t mash the avocado too much; you want a chunky texture. Season generously with salt and freshly ground pepper to taste. Cover with plastic wrap pressed directly against the surface to prevent browning and set aside.
2. Prep the scallops: Ensure the small, tough side muscle is removed from each scallop. Pat the scallops very dry with paper towels (moisture prevents searing). Brush them lightly with olive oil and season both sides with salt and pepper.
3. Grill the scallops: Preheat your grill to high heat. Clean and oil the grates well. Place the scallops directly on the grill. Cook for about 2 minutes per side. You are looking for a golden crust and an opaque center that is still slightly translucent in the very middle. Do not overcook, or they will become rubbery.
4. Assemble and serve: Lay the flour tortilla chips out on a large serving platter. Place a generous spoonful of the avocado corn relish onto each chip. Top the relish with a hot grilled scallop. Garnish with a sprinkle of chopped parsley and serve immediately.

Recipe Tips

• Removing the “foot”: Scallops have a small abductor muscle on the side (often called the “foot”) that becomes tough when cooked. Peel this off with your fingers before cooking.
• Dry Scallops vs. Wet Scallops: Always try to buy “dry” scallops. “Wet” scallops are treated with sodium tripolyphosphate, which makes them absorb water. They will steam instead of sear and won’t get that beautiful crust.
• Roasting the corn: If using fresh corn, grill the cob whole until charred, then slice the kernels off. If using frozen corn, sauté it in a hot dry skillet until it starts to brown to mimic that roasted flavor.
• Chip choice: Use a thick, sturdy tortilla chip. The scallop and relish are heavy, and a thin chip will snap under the weight.

What To Serve With Bobby Flay Scallops With Avocado Corn Relish

This is a sophisticated appetizer that pairs well with light drinks and seafood mains.

• Drinks: Margaritas, Palomas, or a crisp Sauvignon Blanc.
• Main Course: Grilled fish tacos, Cedar Plank Salmon, or a Steak Salad.
• Sides: Mexican street corn (Elote) or Black Bean Salad.

How To Store Bobby Flay Scallops With Avocado Corn Relish Recipe

• Serve Immediately: This dish does not store well. The avocado will oxidize (turn brown) and the tortilla chips will get soggy from the relish.
• Prep Ahead: You can roast the corn and chop the onions/herbs in advance. Mix the avocado and grill the scallops right before serving.

Bobby Flay Scallops With Avocado Corn Relish Nutrition Facts

• Calories: 320
• Total Fat: 18g
• Saturated Fat: 3g
• Cholesterol: 25mg
• Sodium: 350mg
• Total Carbohydrates: 22g
• Dietary Fiber: 5g
• Sugar: 2g
• Protein: 15g

Nutrition information is estimated per serving (approx. 3 scallop “nachos”).

FAQs

Try More Recipes:

• Bobby Flay Pickled Onions Recipe
• Bobby Flay Tortilla Soup Recipe
• Bobby Flay Vegetarian Chili Recipe