Blackened Scallops With Avocado Corn Relish
Pan-seared U-10 scallops crusted with paprika, cayenne, and warm spices, served on crispy tortilla chips topped with creamy avocado corn relish. This elegant appetizer combines smoky char from high-heat cooking with cool, zesty avocado and fresh cilantro, creating contrast in texture and temperature. Ideal for entertaining or special dinners. The blackening crust seals in moisture while the relish adds brightness and prevents the dish from feeling heavy.
Ingredients
- 12 large scallops (U-10), cleaned and de-beardedlarge shrimp1 lb (16-20 count)shellfish
same cooking time
- 1 ½ Tbsp blackening spice, combined
- 1 Tbsp paprika
- 1 tsp dried thyme leaves
- 1 tsp ground cayenne
- ½ tsp white pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- 2 avocados, peeled, pitted, coarsely mashed
- 2 Tbsp red onion, finely chopped
- 2 Tbsp green onion, finely sliced
- 1 cup corn kernels, roasted or canned
- ¼ cup fresh cilantro leaves, roughly chopped
- 1 lime, juiced
- ½ tsp ground cumin
- ½ tsp chili powder
- salt, to taste
- black pepper, to taste
- 24 large tortilla chips
- neutral oil, for grill coating
Instructions
- 1
Combine mashed avocados, red onion, green onion, corn, cilantro, lime juice, cumin, and chili powder in a bowl, season with salt and pepper, set aside.
- 2
Mix paprika, dried thyme, cayenne, white pepper, garlic powder, and onion powder together.
- 3
Pat scallops completely dry and coat both sides evenly with the spice mixture.
- 4
Preheat grill to high heat.
- 5
Oil grill grates well to prevent sticking.
- 6
Place scallops directly over heat and cook 1.5 minutes per side without moving, until blackened crust forms.
- 7
Remove and halve each scallop.
- 8
Place a dollop of avocado relish on each tortilla chip, top with a scallop half, and serve immediately while hot.
Tips
Pat scallops thoroughly dry before seasoning; moisture prevents proper browning and creates steam instead of char on the grill.
Do not move scallops once placed on the grill; undisturbed contact develops the blackened crust. Flip only once.
Assemble just before serving; tortilla chips soften quickly when topped with moist relish.
Good to Know
Relish stores refrigerated up to 2 days in an airtight container; do not store cooked scallops as they toughen. Assemble only to order.
Prepare relish up to 2 days ahead. Coat scallops with spice mixture up to 1 hour before grilling; do not apply spice far in advance as salt draws moisture.
Serve immediately while scallops and tortilla chips remain hot and crispy. Pair with crisp white wine, light lager, or citrus-forward cocktails. Serves 4 as appetizer (3 pieces per person) or 2 as light entree.
Common Mistakes
Do not skip drying scallops to avoid steaming instead of searing and losing the blackened crust.
Do not move scallops on the grill to avoid tearing meat and preventing char formation.
Do not prepare the plated dish far in advance to avoid soggy tortilla chips from relish moisture.
Substitutions
Dairy-Free Swaps
General Alternatives
same cooking time
FAQ
Can I use frozen scallops?
Yes, but thaw completely and pat very dry. Frozen scallops often contain excess moisture that prevents proper browning. Allow them to air-dry in the refrigerator for 30 minutes after thawing for best results.
What if I do not have a grill?
Use a cast-iron skillet or stainless steel pan over high heat on the stovetop. Preheat to 240C (475F) for 2 minutes, oil lightly, and sear scallops 1.5 minutes per side. Pan-searing achieves similar char as grilling.
How long can I keep the relish?
Store in the refrigerator up to 2 days in an airtight container. The avocado will darken and soften over time; add a squeeze of lime juice to slow oxidation. Do not freeze avocado-based relish.