Series 2 Episode 2 - Seared Scallops
Seared Scallops w/ Fresh Corn and Red Capsicum Salsa.
Serves 8 - 10 Appetizers.
Step 1.
Fresh Corn and Red Capsicum Salsa
Ingredients
3 Cups Corn Kernels ( Cooked
)
1 Cup Roasted Red
Peppers
1/4 Cup Red Onion
1/4 Cup Fresh Coriander
1/2 - 1 Fresh
Chili
1 Tbl Ground
Cumin Seeds
1/2 Tbl Smoked Paprika (
Sweet )
1/2 Tbl Sugar
2 Tbl Lemon
Juice
1/2 Cup Lemon Oil
Method
In a bowl break up the corn kernels. Take the roasted peppers
and remove the seeds and stalk. Chop into a fine dice and add to
the corn. Like wise with the red onion, fresh coriander, and fresh
chili. Now add the ground cumin seeds, smoked paprika and sugar.
Finally add the lemon juice and oil and season to taste with salt
and fresh black pepper.
Hold in the fridge until required.
Step 2.
Cooking and Serving
Ingredients
Cooking or Olive Oil
50 - 60 Fresh Scallops
Fresh Corn and Red Capsicum Salsa
Lemons or Limes to Garnish
Method
Heat up the grill or griddle plate to very hot. Oil and season
the scallops and split into two batches. Next divide the corn salsa
evenly between plates. Take the first batch of scallops and place
on the grill. Cook for no longer than 45 seconds on either side.
Remove and place on the salsa, repeat with second batch. Garnish
with a wedge of lime or Lemon and serve pronto!
