Scallop Tacos
10
Minutes Prep Time
15
Minutes Cook Time
2
Servings
INGREDIENTS:
SCALLOPS:
6 Large Fresh Scallops
Taco Seasoning: Purchase packaged or make your own with:
Paprika, cayenne pepper, cumin, oregano, salt, garlic powder, onion powder, chili powder, ground white pepper
Olive Oil
PICKLED VEGETABLES
4 Radishes
2 Jalapenos
1 Cup White Vinegar
1 Cup Water
1 Tbsp Salt
1 Tbsp Sugar
5 Whole Black Peppercorn
5 Whole Mustard Seeds
½ Tsp Dried (or Fresh) Dill
SLAW
Quarter Head of Purple Cabbage
½ Cup Finely Chopped Cilantro
½ Lime (Juiced)
½ Tsp Honey
Zest of 1 Lime
Salt (To Taste)
Pepper (To Taste)
AVOCADO VERDE SAUCE
2 Ripe Avocados
1 Bunch of Cilantro
2 Cloves Garlic
½ White Onion
2 Tbsp Olive Oil
2-3 Tbsp Water
1 Cup Sour Cream
½ Tsp Crushed Red Pepper Flakes
2 Limes (Juiced)
Salt
Other Ingredients:
Olive Oil
Small Corn Tortillas
Cilantro (Garnish)
Lime Wedges (Garnish)
DIRECTIONS
1. Make Pickled Vegetables: In a small saucepan over medium heat add the vinegar, water, salt and sugar. Stir occasionally until completely combined then remove from heat.
2. Thinly slice radishes and jalapenos and place inside a medium Mason jar with black peppercorns, mustard seeds, and dill. Pour the vinegar mixture into the jar, ensuring the radishes and jalapenos are completely covered with liquid. Cool to room temp and place in the fridge until ready to plate.
3. Make Avocado Sauce. Add all the sauce ingredients into a blender and puree until smooth. Add water until desired consistency is reached and season with salt and pepper to taste. Store in the fridge until ready to plate. Sauce can usually keep fresh in the fridge for 2-3 days.
4. Make Slaw. In a medium mixing bowl, whisk together lime juice, zest, honey, salt, and pepper. Chop cabbage into strips and toss in dressing.
5. Sear Scallops. Place scallops on a plate lined with paper towel. Lightly dab the scallops to remove any excess moisture before sprinkling taco seasoning on both flat sides of the scallops.
6. In a stainless steel skillet over medium to medium-high heat add generous amount of olive and evenly space the scallops. Sear for about 2 minutes or until golden crust forms before flipping the scallops. Do not overcrowd the pan or you will end up steaming instead of searing the scallops. Work in batches in needed.
Plate. In a damp towel or paper towel, microwave corn tortillas until soft. Assemble your taco with the slaw, then scallops and top with avocado sauce. Garnish with radishes, jalapenos, chopped cilantro, salt and lime wedge.
