Name: Scallop Mounted on Tortillas with Avocado Cream and Corn FAGE
Prep time: 60 min
Yield: 12
Cuisine: Mexicana
Ingredients: 1/4 cups FAGE® Total 0% greek style yogurt; 1 lime, (zest and juice); 1/2 red onions, finely chopped; 1 Jalapeño chile, finely chopped; 3 tablespoons fresh cilantro, finely chopped; kosher salt; ground peppers; 1 slice avocado, cut into cubes; 2 corn, steamed, roasted, or grilled without the kernels; 3 tablespoons canola oil; 12 ax callus; 1/4 cups FAGE® Total 0% greek style yogurt; 1/4 cups ancho chile, powder; 12 corn tostadas, (tortilla chips); leaves fresh cilantro, for garnish

Preparation

Medium

In a medium bowl, mix Greek Yogurt FAGE® Total 0%, lime juice, lime zest, onion, jalapeño, and cilantro, seasoning with salt and pepper. Add the avocado and corn, and gently mix. Season with salt and pepper to taste. Heat the oil in a large skillet over high heat until the oil begins to shimmer. While the oil is heating, season the scallop on both sides with salt and pepper. Spread Greek Yogurt FAGE® Total 0% on one side of each scallop. On a plate, place the ancho chili powder and coat the scallop or sea scallop on the top side, removing the excess and adding Greek Yogurt FAGE® Total 0% on the bottom side.