FAGE Total Sea Scallops on Tortillas with Creamy Avocado-Corn Relish


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

  1. 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.
  2. Heat the oil in a large sauté pan over high heat until the oil begins to shimmer.
  3. 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.
  4. 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.
  5. Put a dollop of the creamy guacamole on each tortilla chip and top each chip with a scallop. Garnish with cilantro leaves.
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