MEXICAN SCALLOPS WITH CORN SALSA
COOKBOOK: The Australian Women’s Weekly - Kitchen
OMG if only scallops were cheaper to buy! These wraps were absolutely delicious. What a great substitute for chicken or beef and a great choice for a healthy lunch. I used Indian roti flat bread but you can use any other that you may like.
This will most certainly impress the fussiest of eaters!
1kg of scallops, roe removed
2 cloves of garlic, crushed
lime juice (of 1 lime juice)
2 tablespoon olive oil
1 tablespoon of butter
1 corn on the cob, removed from skin
200g cherry tomatoes, cut in half lengthways
1 medium red onion, diced
1 medium green capsicum, diced
1 teaspoon cumin
1 handful of parsley, chopped finely
8 flat bread (I used roti)
60mls of lime juice - approx 3 limes
1 tablespoon sweet chilli sauce
Mix all ingredients and set side for dressing
Combine scallops, garlic, lime juice. Refrigerate for 1-2hrs.
Add corn in water and bring to boil. Boil for 5 min and drain. Allow it to cool down for another 5min. Carefully with a sharp knife, cut down to cob and remove the kernels. This can be left in pieces.
Add 1 tablespoon of olive oil in deep frying pan, add red onion and fry for 2 mins, add salt and pepper, and cumin.
Add capsicum to the onion mixture. Fry for a further min or two. Add parsley. Add corn kernel pieces and if too large , break them lightly with a spoon. Add the tomatoes. Fry for another min and set aside.
In another frying pan, add 1 tablespoon of olive oil and 1 tablespoon of butter. Wait for the butter to melt and add the scallops. It should only take approx 2-3 mins on each side. You will find that after you turn them, they will start to turn golden in colour and absorb all the juices in the pan. Remove from pan and add them in the corn mixture.
Heat up roti bread or use any other flat bread.
Spread some sour cream on the flat bread. Add a large spoonful of scallop and corm mixture on the flat bread and roll up to secure. Ready to be served.