Bobby Flay makes this scallop dish 'at least five times each summer'

This recipe is a summertime favorite that bflay must make at least five times each summer.

Heat oil in a medium, high-sided sauté pan over medium heat and allow oil to reach approximately 325 F.3.For the avocado-corn relish:Add paprika, ground cumin and brown sugar to a bowl, season with salt and pepper, and mix to combine.Season the scallops on one side with some of the spice mixture.

Add some of the oil to a large sauté pan over medium-high heat until it begins to shimmer. Working in batches, sear the scallops until golden and a crust has formed, about 1 to 2 minutes.Turn the scallops over and sear other side just until cooked through and transfer to a plate. Repeat.Place a dollop of relish on each tortilla, and top each with scallop. Garnish with lime and cilantro and serve.

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