Seared Scallop Tacos with Pineapple Salsa
These Seared Scallop Tacos with Pineapple Salsa are served on corn tortillas with pickled red onions and a delicious cabbage slaw.
Servings: 6 servings
- 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!
Use mango or peach for the salsa instead of pineapple.
If you don’t like scallops, use shrimp or another kind of seafood for these tacos.
Store scallops in the fridge for up to 2 days. Reheat in the oven for 5-10 minutes at 350° F.
Freeze the scallops for up to 3 months. Reheat from frozen at 275° F.
Calories: 336kcal | Carbohydrates: 50g | Protein: 15g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 18mg | Sodium: 632mg | Potassium: 651mg | Fiber: 9g | Sugar: 7g | Vitamin A: 1074IU | Vitamin C: 67mg | Calcium: 96mg | Iron: 2mg