Bobby Flay's Seared Scallops with Avocado-Corn Relish

Chef notes

This recipe is completely addictive! It's a summertime favorite that I must make at least five times each summer. It showcases the sweetness of fresh Long Island corn and is perfect for enjoying poolside.

Technique tip: Pat the scallops dry before searing so they get beautiful caramelization and don't steam.

Swap option: You can make this with shrimp instead of scallops. Also, in a pinch, use store-bought tortilla chips instead of frying flour ones.

Special equipment: Spider or long handled kitchen tongs for carefully removing tortillas from hot oil.