Seared Scallops with Fresh Corn & Red Capsicum Salsa
8-10 Appertisers
Step 1: Fresh Corn & Red Capsicum Salsa
Ingredients:
- 3 Cups Corn Kernals (Cooked)
- 1 Cup Roasted Red Peppers
- 1/4 Cup Red Onion
- 1/4 Cup Fresh Coriander
- 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 kernals. Take the roasted peppers and remove the seeds and stalk. Chop into a fine dice and add to the corn. Likewise 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 & Serving
Ingredients:
- Cooking or Olive Oil
- 50-60 Fresh Scallops
- Fresh Corn & 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 immediately.Site navigation
