These Seared Scallop Tacos with Pineapple Salsa are served on corn tortillas with pickled red onions and a delicious cabbage slaw.
How to make this recipe
Make guacamole using ingredients listed in the recipe card. Then mix pineapple salsa ingredients together and set both aside.
Dry scallops using clean paper towel and season with salt and pepper. Add scallops to heated pan and sear for one minute on both sides.
While scallops are cooking, heat corn tortillas in the microwave for 1 minute or so until soft and pliable.
Remove scallops from heat then spread each tortilla with a bit of guacamole, then top with red cabbage, scallops, pineapple salsa and other toppings.
Serve and enjoy!
Ingredients and substitutions
- Olive oil – any neutral oil like grapeseed oil, canola oil or vegetable oil.
- Scallops – scallops are the star of this recipe but if you're not a fan, feel free to use shrimp or another seafood.
- Corn tortillas – flour tortillas, hard shell tacos or lettuce wraps would be a great replacement to corn tortillas.
- Red cabbage – a coleslaw mix or your favourite greens can be used in place of red cabbage
- Jalapeno peppers – use pickled jalapeno peppers or remove the seeds to limit the heat of the peppers. Remove them altogether if you prefer not to have them.
- Garlic – use fresh or jarred minced garlic
- Lime – fresh or bottled lime juice will both work and lemon will work if you're not able to get lime juice.
- Salt (to taste)
- Pineapple – mango or peach would be a great replacement to this pineapple salsa.
- Red pepper – use green peppers or another bell pepper colour if you're not able to use red bell peppers.
- Red onion – leave them out entirely or replace with yellow or white onions.
- Lime juice – fresh or bottled lime juice will both work.
- Cilantro – fresh parsley will also work in place of cilantro.
- Salt (to taste)
Extra toppings (all optional ideas that you can replace as you please)
- Lime wedges
- Pickled red onions
- Sour cream
Storing and reheating
You can store the leftover scallops in the fridge for up to 2 days and the taco toppings in the fridge up to 5 days. To reheat the scallops, it is best to reheat them in the oven or on a skillet. If reheating in the oven, keep them in there for 5-10 minutes at 350 F.
When you're ready to enjoy the tacos the next day, warm up the corn tortillas and the scallops then assemble with the cold toppings.
Freezing the scallops
Since cooked scallops don't have a long shelf life, freeze them! Transfer the scallops into an airtight containers or freezer bag and store them in the freezer for 2-3 months. When ready to enjoy them, heat them in the oven at 275 F directly from frozen until fully warmed.
More taco recipes
- Cilantro lime chicken tacos
- Cheesy Gordita Crunch tacos (Taco Bell copycat)
- Chicken tacos with pineapple salsa
Meal prep tools
- Get these metal taco holders for easy assembly – they can be used to heat tacos into the oven too!
- Get your square glass meal prep bowls here for your leftovers
Scallop Tacos with Pineapple Salsa
- 1 tbsp olive oil
- 30 scallops
- 18 corn tortillas
- 2 cups red cabbage, thinly sliced
- 2 fresh jalapeno peppers, sliced
- 1 avocado
- 1 clove garlic minced
- 2 tsp lime juice
- 1/4 tsp salt
- 1 cup pineapple, diced (you can use canned, frozen or fresh - I used fresh in this recipe)
- 1 red pepper, diced
- 1 small red onion, diced
- 1 tbsp lime juice
- 1/3 cup cilantro, chopped
- 1/2 tsp salt
- Lime wedges
- pickled red onions
- Extra chopped cilantro
- sour cream
- Make guacamole by mashing avocados and mixing all ingredients under the guacamole heading together. Mix pineapple salsa ingredients together and set aside.
- Meanwhile, dry scallops using clean paper towel and season with salt and pepper. Heat olive oil in a medium-sized frying pan over high heat. Add scallops to pan once oil starts smoking, searing on either side for 1 minute (set a timer - you'll thank me later!)
- While scallops are cooking, heat corn tortillas in the microwave for 1 minute or so until soft and pliable.
- Remove scallops from heat onto a paper-towel lined plate. Spread each tortilla with a bit of guacamole, then top with red cabbage, scallops, pineapple salsa and other toppings. Serve and enjoy!