Ingredients
1/4 cup FAGE Total 0%
Juice and finely grated zest of 1 fresh lime
1/2 red onion, finely diced
1 jalapeño chile, finely diced
3 tbsp finely chopped fresh cilantro
Kosher salt and freshly ground black pepper
1 large ripe Hass avocado, peeled, pitted and diced
2 ears fresh corn, steamed, roasted or grilled, kernels removed
3 tbsp canola oil
12 sea scallops, patted dry
Kosher salt and freshly ground black pepper
1/4 cup FAGE Total 0%
1/4 cup ancho chile powder
12 blue, yellow or white corn restaurant style tortilla chips
Cilantro leaves, for garnish
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Steps
- Whisk together the FAGE Total, lime juice, zest, onion, jalapeño and cilantro in a medium bowl and season with salt and pepper. Add the avocado and corn, and gently mix to combine. Season with salt and pepper.
- Heat the oil in a large sauté pan over high heat until the oil begins to shimmer.
- While the oil is heating, season the scallops on both sides with salt and pepper. Brush one side of each scallop with the FAGE Total. Put the ancho powder on a plate and dredge the scallop in the ancho powder, FAGE Total side down, and tap off excess.
- Put the scallops into the pan, spice side down, and cook until lightly golden brown and a crust has formed, about 1 ½ minutes. Turn the scallops over and cook until almost cooked through, about 2 minutes longer.
- Put a dollop of the creamy guacamole on each tortilla chip and top each chip with a scallop. Garnish with cilantro leaves.
