Seafood, Tacos

Scallop Tacos

Happy Sunday! Where has the weekend gone?  I can’t believe tomorrow is Monday already!

It’s Taco Sunday tonight at my house!  I made scallop tacos.  It’s funny because a few years back I wouldn’t touch a fish or shrimp taco.  I fully believed that tacos were meant for steak or chicken.  It wasn’t that I didn’t like shrimp or fish because I love both those things.  I just thought it was weird to put that on a taco.  Fast forward a few years later and I love them! I make shrimp tacos often but today I wanted to try something out of the box.  That is where scallop tacos came from.  Scallops have a mild sweet flavor and  I thought it would pair well with certain flavors in a taco.  Check out the recipe and give it a try.  It’s a good take on a taco and great for a dinner party.  It’s sure to wow your guest and make a lasting impression with this elevated taco dish.

Scallop Tacos with Avocado Cilantro Crema

Ingredients:
16 sea scallops, rinsed
1 T low sodium taco seasoning
1/2 T olive oil
Sprinkle: salt
1/2 small red onion, thinly sliced
1/4 cup queso fresco, crumbled or chopped small
4 tortillas, taco size

Avocado Cilantro Crema

Ingredients:
1 ripe avocado
1/4 cup + 1 T light sour cream
1 bunch cilantro
2 limes, juiced
1 jalapeño, seeds removed (keep seeds in if you want a spicier taste)
1 T milk
1 t salt  (more to taste)

Directions: In a blender or a food processor add all ingredients for the avocado crema.  Mix until smooth.  If it’s too thick just add a little more milk.  Put in the refrigerator until ready to use.

For the scallops, heat a medium saute pan on high.  Sprinkle the scallops with the taco seasoning and salt.  Once pan is heated add in the olive oil and scallops and cook 2-3 minutes on each side.  They will get a little dark in color from the taco seasoning however it’s not burnt.  Once scallops are done, set on a paper towel.  Heat the tortillas in a paper towel in the microwave for 30 seconds.  Next assemble the tacos.  Place 4 scallops on the tortilla and top with sliced onion, cheese and finish it off with the avocado cilantro crema.  Serve immediately.  Then enjoy!

Notes: Make sure you rinse your the scallops.  You don’t want to feel sand in your mouth.  You can add only 3 scallops to each tortilla if you’d like.  The sea scallops I used were a little smaller then normal so I put 4 on each tortilla.  The sauce should last in the refrigerator for a few days.  The lime juice should keep the avocado from turning brown.

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