Avocado-Corn Relish:

2 Haas avocado, peeled, pitted and coarsely chopped

1 cup roasted corn kernels

3 tablespoons finely diced red onion

1/4 cup coarsely chopped cilantro

1/4 cup fresh lime juice

2 tablespoons sour cream

Salt and freshly ground pepper

Scallops:

12 sea scallops

Olive oil

Salt and freshly ground pepper

1 bag baked or fried flour tortilla chips

1/4 cup finely chopped parsley

Directions

1. For the relish: Combine all ingredients in bowl and season with salt and pepper to taste.
2. For the scallops: Preheat grill. Brush scallops with oil and season with salt and pepper to taste. Grill the scallops for 2 minutes on each side. Arrange tortillas on a serving platter, top each with a layer of relish and 1 scallop. Garnish with parsley.

Recipe courtesy of Bobby Flay
https://www.foodnetwork.com/recipes/bobby-flay/gri...