Scallop Tacos
Serves 2
Ingredients
Olive Oil
Small Corn Tortillas
Cilantro (Garnish)
Lime Wedges (Garnish)
Scallops:
6 large fresh scallops
½ tsp taco seasoning
Salt
Black Pepper
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 Chopped Cilantro
½ lime (juiced)
½ tsp honey
Zest of 1 lime
Salt (To taste)
Pepper (To taste)
Avocado Verde Sauce
2 Ripe Avocado
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
Equipment
Medium/Large Non-Stick Skillet
Tongs
Mason Jar
Small Saucepan
Microwave
Mandolin
Funnel
Condiment Bottle
Paper Towel
High Power Blender
Silicone Spatula
Directions:
Make Pickled Vegetables: In a small saucepan over medium heat add the vinegar, water, salt and sugar. Stir occasionally until completely dissolved then remove from heat.
Thinly slice radishes and jalapenos and place inside a medium mason with black peppercorns, mustard seeds, and dill. Pour the vinegar mixture into the mason jar, ensuring the radishes and jalapenos are completely submerged. Allow to cool to room temp and place in the fridge until ready to plate.
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. Funnel sauce into a condiment bottle and place in the fridge until ready to plate. Sauce can usually keep fresh in the fridge for 2-3 days
Make Slaw. In a medium mixing bowl, whisk together lime juice, zest, honey, salt, and pepper. Chop cabbage into strips and toss in dressing.
Fry 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.
In a stainless steel skillet over medium to medium-high heat add generous 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.
