Ingredients
Method
1.Cut avocado in half, remove stone, then peel. Dice the flesh and season with sea salt and squirt generously with lime juice.
2.Pat scallops dry with paper towels. Toss with 1 tablespoon oil. Heat a heavy-based frying pan over medium-high heat for a few minutes, then add ½ tablespoon olive oil and heat until the oil is nice and hot.
3.Add scallops one by one (don’t dump them in), using spoons and spacing them apart, and cook quickly until golden, then turn and cook briefly, until barely cooked through.
4.Stack corn chips with lettuce, avocado, chilli sauce, scallops, a little lime juice and coriander. Serve immediately.
