BLACK BEAN & SCALLOP TORTA WITH AVOCADO PUREE

You can fry the trimmings from the tortillas and keep them in an airtight container. They’re great as a garnish for soup or salads. Use any spare black beans for a huevos rancheros breakfast or black-bean soup.

Instructions

1.	FOR THE AVOCADO PUREE
2.	Blend ingredients then season and chill before serving.
3.	FOR THE TORTILLAS
4.	Cut the tortillas into discs and shallow fry until crispy.
5.	FOR THE BLACK-BEAN PUREE
6.	Heat the oil in heavy, large saucepan over medium-high heat.
7.	Add the shallot, garlic, chilli and cumin and fry for 30 seconds.
8.	Add the diced tomato and cook for 1-2 minutes, stir in 1 cup of water, then add the beans and cook for 5 minutes, stirring occasionally.
9.	Continue boiling until thick, stirring frequently (about 10 minutes). Season to taste with lime juice, salt and freshly ground black pepper.
10.	Add the coriander, put into a bowl and puree with a small hand blender. Set aside, keeping it warm.
11.	FOR THE SCALLOPS
12.	Remove the small side muscle from the scallops, rinse with cold water and thoroughly pat dry.
13.	Add the butter and oil to a frying pan on a high heat.
14.	Season the scallops with salt and freshly ground pepper.
15.	Once the fat begins to smoke, gently add the scallops, making sure they are not touching each other.
16.	Sear the scallops for 1½ minutes on each side.
17.	The scallops should have a thin golden crust on each side while still being translucent in the centre. Serve immediately.
18.	TO SERVE
19.	Use two pieces of tortilla per serving: cover one crisp tortilla with a spoonful of black-bean puree, stack another tortilla spread with puree on top.
20.	Top with the seared scallops, add a spoon of avocado puree, garnish with some red chilli and coriander and serve with a wedge of lime.