Sweet Corn Scallop Tostadas with Pickled Radish and Apple Recipe

These Tostadas are a fantastic canape or entree, a great way to kick off a hot summer BBQ. They’re simple to make and look spectacular!

1. Use a 6cm pastry cutter to cut 18 rounds from Tortillas. Oil and bake in a 180 degree oven for 6-8 minutes or golden brown.

2. Sweet Corn Puree: Cut corn kernels from cob. Sweat finely sliced garlic and eschalots in pan for a few minutes. Add corn and cook for a further 3 minutes. Add milk and simmer until corn is tender, about 8-10 minutes. Season with salt and pepper. Puree in a blender.

3. Pickled Radish and Apple Salsa: Slice radish into matchsticks and combine with vinegar and sugar syrup (equal parts water and sugar). Allow to pickle for 30 mins. Slice apple into matchsticks (equal size to radish) and combine with radish and finely chopped chilli.

4. Pan fry scallops in a super hot pan, 1 1/2 minutes each side, ensuring they are caramelized.

5. Assemble: Dollop sweet corn puree on tostada. Top with scallop and salsa. Place a few micro herb leaves on salsa (I used purple radish leaves).