Ingredients
| FOR THE AVOCADO PUREE | |
| 1 large avocado | |
| juice of ½ lime | |
| FOR THE TORTILLAS | |
| corn tortillas, 2 per torta | |
| FOR THE BLACK-BEAN PUREE | |
| 3 tablespoons sunflower oil | |
| 1 large shallot, finely chopped | |
| 1 clove garlic, crushed | |
| 1 red chilli or jalapeno, deseeded and finely sliced | |
| 1 teaspoon cumin seeds | |
| 1 large tomato, diced | |
| 1 x 400g can cooked black beans, drained | |
| juice of ½ lime handful of coriander, shredded | |
| FOR THE SCALLOPS | |
| 12 scallops (3 per serving) | |
| 2 teaspoons unsalted butter | |
| 2 teaspoons olive oil chilli, coriander, lime, to serve |
You can fry the trimmings from the tortillas and keep them in an airtight container. They’re great as a garnish for soup or salads. Use any spare black beans for a huevos rancheros breakfast or black-bean soup.
Instructions
| 1. | FOR THE AVOCADO PUREE |
| 2. | Blend ingredients then season and chill before serving. |
| 3. | FOR THE TORTILLAS |
| 4. | Cut the tortillas into discs and shallow fry until crispy. |
| 5. | FOR THE BLACK-BEAN PUREE |
| 6. | Heat the oil in heavy, large saucepan over medium-high heat. |
| 7. | Add the shallot, garlic, chilli and cumin and fry for 30 seconds. |
| 8. | Add the diced tomato and cook for 1-2 minutes, stir in 1 cup of water, then add the beans and cook for 5 minutes, stirring occasionally. |
| 9. | Continue boiling until thick, stirring frequently (about 10 minutes). Season to taste with lime juice, salt and freshly ground black pepper. |
| 10. | Add the coriander, put into a bowl and puree with a small hand blender. Set aside, keeping it warm. |
| 11. | FOR THE SCALLOPS |
| 12. | Remove the small side muscle from the scallops, rinse with cold water and thoroughly pat dry. |
| 13. | Add the butter and oil to a frying pan on a high heat. |
| 14. | Season the scallops with salt and freshly ground pepper. |
| 15. | Once the fat begins to smoke, gently add the scallops, making sure they are not touching each other. |
| 16. | Sear the scallops for 1½ minutes on each side. |
| 17. | The scallops should have a thin golden crust on each side while still being translucent in the centre. Serve immediately. |
| 18. | TO SERVE |
| 19. | Use two pieces of tortilla per serving: cover one crisp tortilla with a spoonful of black-bean puree, stack another tortilla spread with puree on top. |
| 20. | Top with the seared scallops, add a spoon of avocado puree, garnish with some red chilli and coriander and serve with a wedge of lime. |
Photography Tamara West
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