Blackened Scallops with Grilled Corn Guacamole
Ingredients
- 16 dry large sea scallops (about 1 1/4 pounds)
- 4 tablespoons butter
- 1/3 cup Blackened Seasoning Mix (see recipe)
- Grilled Corn Guacamole (see recipe)
- Tortilla chips, for serving
- Finely chopped jalapeņo peppers and yellow and red bell peppers, for garnish
Instructions
If not already done, remove the tough muscle from the side of each scallop by peeling it off with your fingers. Rinse and thoroughly pat dry; set aside. Preheat a large cast iron skillet over very high heat until smoking hot, 5-10 minutes (This is best done outside over a propane burner. If cooking inside, turn range hood on high and open a few windows.) Melt the butter in a small, shallow dish. Place the blackened seasoning mix in a separate shallow dish. Working in batches (do not crowd the skillet), dip each scallop in the melted butter then dredge in the blackened seasoning mix. Sear scallops, turning once, until crusty golden brown and cooked through, about 2-4 minutes per side. To serve, arrange 16 large tortilla chips on a serving platter. Top each with a layer of Grilled Corn Guacamole and one blackened scallop. Garnish with chopped peppers. Makes 8 appetizer servings.