On the Contrary

Ingredients

1bs Olive Oil

24 Scallops

1 1/2 tsp Salt, divided

8 Corn Tortillas

1 cup Red Cabbage, thinly sliced

1 cup Fresh or Frozen Corn, defrosted

1/3 cup Cilantro

1/2 tsp Tajin Classic Seasoning

1/4 cup Mayonnaise

1/2 Lime, juice

2 Avocados

1/2 tsp Garlic Salt

1 Small Red Onion

1/2 cup Balsamic Vinegar

Preparation

Step 1 – Prepare sides before cooking the scallops.

• For the Street Corn Salsa, in medium mixing bowl add mayonnaise and tajin and mix until incorporated. Add corn, cilantro and lime juice and fold together. Set aside or in refrigerator to use later.
• In small bowl, add white balsamic and red onions. Let sit in refrigerator for a quick pickle.
• Cut the avocado in half and remove seed, with a spoon scoop out avocado to a medium bowl with the garlic salt. Mash together with a fork. To prevent browning, cover with cling wrap touching the smashed avocado until ready to use.

Step 2 – Yes, let’s get to the scallops. Open your 2018 Level 22, you should taste it to make sure it’s as delicious as you thought. You might need a half of a glass to start working on the scallops.

Step 3 – Dry scallops using a paper towel and season with salt. Heat olive oil in medium frying pan over high heat. Add scallops to pan once the oil starts smoking. Searing on each side for one minute, only one minute, trust me. Add another paper towel to a plate and place the cooked scallops once done.

Step 4 – Heat corn tortillas on open flame or microwave, 30 seconds per side or 1 minute in the microwave.

Step 5 – Spread each tortilla with smashed avocado, top with red cabbage, scallops, street corn salsa and the pickled onion. I love pairing dishes that looks like it should work with a white wine but change your mind once you see what some sweetness and acidity does to a wine like this!