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BLACKENED SCALLOPS WITH GUACAMOLE ON TORTILLA CHIPS 12 large Sea Scallops Guacamole |
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In a medium bowl, mash avocado flesh with a fork. Add lime juice, onion, chilli, cumin, and salt. Mix to combine. Gently fold in tomato and cilantro.
Dry scallops using a paper towel. Sprinkle liberally with blackening spice.
Preheat barbeque to 400°F/204°C. Oil grill.
Place scallops directly on grill and cook for approximately 1 ½ minutes per side. Remove scallops. To serve place a dollop of guacamole on each tortilla chip top with a scallop.
Yield: 12 chips
Blackening Spice
½ cup paprika (125ml)
¼ cup salt (60ml)
¼ cup onion powder (60ml)
¼ cup garlic powder (60ml)
¼ cup plus 1 teaspoon cayenne (65ml)
¼ cup white pepper (60ml)
2 tablespoons black pepper (30ml)
1.5 tablespoon dried thyme leaves (22ml)
1.5 tablespoon oregano leaves (22ml)
In a medium bowl mix all spices together well.
Place in an air tight jar.
Makes 2 cups of spice rub (500 ml)
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