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Prep Time: 15 minutes, Cook Time: 5 minutes, Serves: 4
1 tsp. Henry's Canola Oil 4 Organic Corn Tortillas 1 ear of organic sweet corn 1 c. jicama, diced 1/2 red or orange organic sweet bell pepper, diced 1 clove garlic, minced 1 Serrano chili, finely diced (to taste) juice of one lime sea salt and black pepper to taste 1 avocado, peeled and 1/2 c. Henry's Medium Salsa 1/4 c. low fat plain organic yogurt 2 tsp. Henry's Canola Oil 1 lb. fresh sea scallops Preheat oven to 400°F. Brush tops of tortillas with one-teaspoon canola oil. Place tortillas directly on rack, oil side up and bake until crisp, about 5 minutes. Remove from oven and set aside. Cut kernels off ear of corn. Place in a bowl with jicama, bell pepper, garlic and chili. Add limejuice and salt and pepper to taste. Refrigerate until needed. Place avocado, salsa and yogurt in blender. Pulse until mixed. Refrigerate until needed. Heat oil in sauté pan. Salt and pepper the scallops. Place in pan and sear 1 1/2 minutes per side. Divide salsa between the tortillas and top with scallops and a drizzle of avocado crema. Enjoy! Nutrition Facts Per Serving, (332g): 340 calories (120 from fat), 13g total fat, 1.5g saturated fat, 0g trans fat, 40mg cholesterol, 450mg sodium, 34g carbohydrate, 8g dietary fiber, 8g sugars, 25g protein |
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