SPICY SCALLOP CRISPY TORTILLA by Amanda

CRISPY TORTILLA
-Tortilla wrap
-Olive Oil
-Salt
Preheat oven to 180C.
Cut the tortilla bread into circles. Brush with olive oil and sprinkle with salt. Place between two baking paper on a baking tray. Place another baking tray on top and bake for 12-15 minutes till it’s golden brown.
BRINING THE SCALLOPS
-Water 300ml
-Salt 18g
-Sugar 10g
-Lemon Zest 1
Brine the scallops for 10 minutes then dry off.
SALAD
-Red Cabbage
-Spinach
-Mint
-Cilantro
Slice into thin strips all of the ingredients above.
SALAD DRESSING
-Lemon
-Salt
-Pepper
-Olive Oil
One part lemon to two parts oil, salt and pepper season to your liking. Mix the dressing into the red cabbage mixture just enough to coat it.
TO ASSEMBLE
Place some red cabbage on top of the tortilla shell. Slice the scallop and place on top of the salad, then the spicy mayo and sprinkle with black sesame. Enjoy!
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