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Scallop Tacos

 Makes: 4 tacos

Prep Time: 40 minutes

Cook Time: 8 minutes

Total Time: 48 minutes

 


Ingredients

  • 6 scallops rinsed and dried on a paper towel
  • 3 tablespoons flour
  • 1 teaspoon cumin
  • 1 teaspoon dried oregano
  • 1 teaspoon chili powder
  • ½ teaspoon salt 
  • ¼ teaspoon pepper
  • 2 tablespoons oil
  • 4 soft taco tortillas

Avocado Cream:

  • 1 avocado
  • 2 teaspoons dijon mustard
  • 1 tablespoon mayonnaise
  • 2 tablespoons sour cream
  • ½ teaspoon salt 
  • Pinch of pepper

Coleslaw:

  • ¼ head of a small red cabbage shredded thin (about 3 cups)
  • ½ fennel bulb sliced very thin (about 1.5 cup)
  • Juice of 2 limes
  • 1 tablespoon champagne or apple cider vinegar 
  • 3 tablespoons olive oil

Tomato Salad:

  • 2 cups cherry tomatoes quartered
  • 1 tablespoon jalapeno pepper minced
  • 1 large shallot minced
  • ½ teaspoon salt 
  • ¼ teaspoon pepper
  • 2 tablespoon chopped cilantro

Toppings:

  • Hot sauce
  • Cilantro 
  • Lime juice


Instructions

Avocado Cream:

  1. In a medium-sized bowl, mash the avocado with a fork. Mix in the dijon mustard, mayonnaise, sour cream, salt and pepper. 

 Coleslaw:

  1. In a large bowl, mix the cabbage and the fennel together. Toss with the lime juice and vinegar. Let it sit for 20 minutes to soften and then add the oil, salt and pepper. 

Tomato Salad:

  1. In a medium-sized bowl, mix the cherry tomatoes, minced jalapeno pepper, shallot, cilantro, salt and pepper. 

Scallops: 

  1. In a large bowl, mix the flour, cumin, dried oregano, chili powder, salt and pepper. Toss in the scallops and mix until fully covered. Transfer scallops to sautéed pan in a single layer. Cook 3 minutes per side. 
  2. While the scallops are cooking, heat the tortillas in the oven or on the stove. 
  3. Return to the scallops and slice them in half. Transfer them to a bowl and toss them in lime juice. 
  4. Serve and build the tacos with the avocado cream, coleslaw, tomato salad, hot sauce, lime wedges and cilantro leaves.