These spicy Seared Scallop Tacos with a savoury cilantro-filled Pineapple Salsa and served on corn tortillas are the perfect party food for Cinco de Mayo - with a twist!
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5 from 3 votes

Scallop Tacos with Pineapple Salsa

These spicy Seared Scallop Tacos with a savoury cilantro-filled Pineapple Salsa and served on corn tortillas are the perfect party food for Cinco de Mayo - with a twist!
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Tacos
Cuisine: Mexican
Servings: 6 tacos

Ingredients

  • 2 tbsp olive oil
  • 30 scallops (I use frozen Nova Scotia sea scallops - there are usually about 30-40 per bag)
  • 6 corn tortillas
  • 1 cup red cabbage, thinly sliced
  • 1 fresh jalapeno pepper, sliced

Quick Guacamole

  • 1 avocado
  • 1 clove garlic minced
  • 2 tsp lime juice
  • 1/4 tsp salt

Pineapple Salsa

  • 1 cup pineapple, diced (you can use canned or fresh - I used fresh in this recipe)
  • 1/2 red pepper, diced
  • 1 small red onion, diced
  • 2 tsp lime juice
  • 1/3 cup cilantro, chopped
  • 1/2 tsp salt

Extra toppings

  • Lime wedges
  • pickled red onions
  • Extra chopped cilantro
  • salsa
  • sour cream

Instructions

  • Preheat oven to 350 F. Heat corn tortillas for 5-10 minutes to either heat or toast them. Get all toppings ready for tacos. Make guacamole by mashing avocados and mixing all ingredients 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!)
  • 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!