Scallop Taco
In a large sauté pan heat butter over medium heat.
Once melted add kernels and 1/2 teaspoon of salt cooking until the kernels start to develop some char, about 5 minutes. Remove from heat and let cool in a bowl.
In another bowl mix the mayo, sour cream, lime juice, zest, salt, and chile powder. Pour over the corn and mix with the cheese and cilantro.
In a clean skillet heat the oil over medium-high heat. While the pan is heating season the dry scallops on both sides with salt. Once the oil is shimmering sear the scallops for 2-3 minutes per side. Remove from heat.
To assemble: divide the corn salad evenly on the tortillas and top each with 2 scallops. Garnish with additional cilantro, cheese, and a squeeze of lime (if desired).
Aguachile De Camarón
Note: Aguachile, like ceviche, is made by combining raw seafood and spicy lime juice which is served immediately to be eaten raw. If you prefer to let the lime juice break down and “cook” the shrimp, let the lime juice marinate the raw shrimp for 15 minutes in the fridge as a ceviche preparation.
Place the shrimp on a plate and season with 1 teaspoon of salt.
In a bowl sprinkle 1/2 teaspoon of salt over the onion and let sit.
In a separate bowl sprinkle the remaining 1/2 teaspoon of salt over the cucumber slices and 1 tablespoon of lime juice.
In a blend add the cilantro, water, lime juice, and chile flakes until fully blended. Let sit for five minutes and skim any foam off the top.
On a serving platter arrange a circular layer of cucumber and then avocado around the plate. Place the shrimp in the center and pour the spicy cilantro lime juice over the shrimp. Scatter the red onion and drizzle with olive oil and sprinkle with flaky salt.
Serve and enjoy immediately.
