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1
SUCCOTASH: Preheat broiler. On a baking sheet, toss corn with 1 tablespoons melted butter. Broil for 5 minutes or until corn begins to blacken; stirring twice. Set aside.
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2
In a large skillet, over medium heat, melt remaining butter. Add onion, garlic and pepper; saute for 3 minutes or until vegetables soften. Stir corn, tomatoes and avocado; saute for 2 minutes. Stir in tequila and saute for 3 minutes or until most of the liquid has evaporated. Add cream and bring to a simmer.
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3
Reduce heat and simmer, stirring often, for about 5 minutes, until sauce is slightly thickened,. Stir in cilantro, basil, chili flakes and season with salt and pepper. Serve with crispy chili and panko scallops.
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4
SCALLOPS: In a shallow dish, place flour, In another shallow dish, whisk milk and egg.
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5
In another shallow dish, combine breadcrumbs, parsley and chili flakes; season with salt and freshly ground pepper.
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6
Coat scallops in flour, then dip in milk mixture and then into breadcrumb mixture; pressing to coat.
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7
In a large skillet, heat half the oil over medium heat.
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8
Add half the scallops and cook for about 5 minutes or until golden brown and opaque in centre, turning once. Drain on paper towels, Repeat with remaining oil and scallops. To keep scallops moist and tender, be sure not to overcook them.
