Pan Seared Scallops for Tacos
Servings: 6 Servings
Calories: 278kcal
You will enjoy the surprise flavors in this dish of delicately pan seared scallops topped with a crunchy veggie slaw and spicy avocado sauce, all nicely served in a soft tortilla.
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Ingredients
Spicy Avocado Sauce
- 1 large avocado chopped
- 1 jalapeño pepper minced (see tips)
- 1 clove garlic minced
- ¼ cup coarsely chopped fresh cilantro
- Kosher salt
- Freshly ground black pepper
- ½ cup water
- 1 tbsp freshly squeezed lime juice
Scallops
- 1 extra virgin olive oil
- 12 oz small sea scallops 50 to 60 count
- 2 cloves garlic minced
- 12 taco-size tortillas
Cabbage Slaw for Tacos
Instructions
Avocado Sauce
- In a food processor, combine avocado, jalapeño, garlic, cilantro, salt and pepper to taste, water and lime juice; process until smooth. Transfer to a small serving bowl, cover and set aside.
Scallops
- In a large skillet, heat oil over medium-high heat. Add scallops, in small batches to avoid crowding, and cook, turning once, for 1 minute per side or until firm and opaque; add more oil as needed in between batches. Immediately arrange scallops on tortillas, dividing evenly. Top with cabbage mixture and avocado sauce.
Notes
Top scallops with a brightly flavored cabbage slaw.
Tips:
* After removing the scallops from the skillet, you can individually add each tortilla to the skillet for about 15 seconds to reheat them before assembling the tacos.
* For a milder avocado sauce, remove some or all of the seeds from the jalapeño.
Nutrition
Calories: 278kcal | Carbohydrates: 36g | Protein: 12g | Fat: 9g | Saturated Fat: 2g | Cholesterol: 14mg | Sodium: 638mg | Potassium: 371mg | Fiber: 4g | Sugar: 3g | Vitamin A: 120IU | Vitamin C: 7.5mg | Calcium: 73mg | Iron: 2.4mg