Seared Scallops w/ Fresh Corn and Red Capsicum Salsa.

Serves 8 - 10 Appetizers

Step 1.

Fresh Corn and Red Capsicum Salsa

Ingredients:

• 3 Cups Corn Kernels ( Cooked )
• 1 Cup Roasted Red Peppers
• ¼ Cup Red Onion
• ¼ Cup Fresh Coriander
• ½ - 1 Fresh Chili
• 1 Tbl Ground Cumin Seeds
• ½ Tbl Smoked Paprika ( Sweet )
• ½ Tbl Sugar
• 2 Tbl Lemon Juice
• ½ Cup Lemon Oil

Method:

In a bowl break up the corn kernels. Take the roasted peppers and remove the seeds and stalk. Chop into a fine dice and add to the corn. Like wise 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 and Serving

Ingredients:

• Cooking or Olive Oil
• 50 - 60 Fresh Scallops
• Fresh Corn and 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 pronto!

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