Green Scallop Tacos

I saw this Skinnytaste recipe a couple of weeks ago and fell in love.  So much green!  Fresh herbs, avocado, and crisp refreshing cucumbers make a delicious green salsa along with toasted garlic and jalapenos.

Unfortunately, when I went to the store to buy scallops, they were $23.00 per pound.  YIKES!  Even if there were some crazy world in which I would pay that much for scallops, I wouldn’t be using them for tacos.  I bought shrimp to make them instead.

But, this past weekend I went to the beach for a wedding and came across an open air market where a local fisherman was selling HUGE gorgeous scallops for only $13.00 per pound.  I felt like I had scored the deal of the century!

Fresh scallops have such a delicious sweet flavor.  If your smell fishy, they are no good.  That means they are probably old.  Always try to buy scallops that have never been frozen if it is at all possible.

These tacos take almost no time to make.  I think it was maybe 15 minutes from start to finish.  I can’t wait to make other stuff with the rest of my gorgeous scallops.

If scallops are too pricey where you live, feel free to substitute fish or shrimp.

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Ingredients:

For the green herb salsa:

  • 2 garlic cloves, skin left on
  • 2 small jalapenos
  • 2 tbsp olive oil
  • 1 large bunch fresh cilantro, leaves only
  • 1 large bunch parsley, leaves only
  • 1 cucumber, peeled, seeded and diced small
  • 1 medium haas avocado
  • 1/2 tsp kosher salt
  • 1 to 2 tbsp water as needed

For the taco:

  • 16 fresh scallops (about 1 lb)
  • 1/8 tsp kosher salt and fresh ground pepper to taste
  • 2 tsp oil
  • 1 lime, cut into wedges
  • 8 corn tortillas

Directions:

Toast the garlic and jalapeños in a dry skillet until golden. Remove from heat, peel garlic and seed the peppers. Combine with olive oil, cilantro and parsley in a small blender with just enough water to blend. Place in a bowl and combine with diced cucumber and avocado.

Pat the scallops dry with paper towels. Season with salt and pepper. Heat a medium skillet over high heat, add 1/2 teaspoon oil and cook the scallops 4 at a time for about 1 1/2 to 2 minutes on each side, or until they become caramelized and the center is  – do not overcook. Set aside and repeat with the others.

To serve, heat the tortillas on a separate skillet about 30 to 60 seconds on each side, top each with 1/4 cup sauce and 2 scallops. Squeeze some fresh lime juice on top and eat right away.

 

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