Scallop Tacos
July 14th 2014
Scallop Tacos
Ingredients:
1 1/2lbs bay scallops
Hard and soft shell taco shells - about 8-10
Coleslaw mix (or shredded green and red cabbage)
1 TSP canola oil
Seasonings: sea salt, ground coriander, cumin, and cayenne pepper
Make your flavor sauce in a food processor:
2 scallions
Juice from 1 lime
1 avocado
3 cloves of garlic
1 TBSP parsley
5-10 dashes of Tabasco
Salt and pepper
2 TBSP sour cream
1 jalepeno pepper
1 cubanelle pepper
>>For your scallops, make sure they are defrosted and patted dry. Season with sea salt, cumin and coriander. Then add the cayenne pepper - as much as you like. You want to toss the scallops to make sure the seasonings are evenly spread. Add canola oil to hot pan. Toss in the scallops and cook on high for 3-4 minutes. If it seems like you pan is too watery, use a lid to drain out some of the liquid. You are only going to get a little color on these small bay scallops.
To plate: start the bottom of the taco with the slaw, then the flavor sauce, and then the scallops.
I didn't have a wine with dinner but if I did, I would have a Chardonnay with these buttery scallops. The slight sweetness of the wine would compliment the scallops well.
So after dinner I opened:
The Full Fifteen
South Australia
2012
by Andrew McPherson
Scallop Tacos
Ingredients:
1 1/2lbs bay scallops
Hard and soft shell taco shells - about 8-10
Coleslaw mix (or shredded green and red cabbage)
1 TSP canola oil
Seasonings: sea salt, ground coriander, cumin, and cayenne pepper
Make your flavor sauce in a food processor:
2 scallions
Juice from 1 lime
1 avocado
3 cloves of garlic
1 TBSP parsley
5-10 dashes of Tabasco
Salt and pepper
2 TBSP sour cream
1 jalepeno pepper
1 cubanelle pepper
>>For your scallops, make sure they are defrosted and patted dry. Season with sea salt, cumin and coriander. Then add the cayenne pepper - as much as you like. You want to toss the scallops to make sure the seasonings are evenly spread. Add canola oil to hot pan. Toss in the scallops and cook on high for 3-4 minutes. If it seems like you pan is too watery, use a lid to drain out some of the liquid. You are only going to get a little color on these small bay scallops.
To plate: start the bottom of the taco with the slaw, then the flavor sauce, and then the scallops.
I didn't have a wine with dinner but if I did, I would have a Chardonnay with these buttery scallops. The slight sweetness of the wine would compliment the scallops well.
So after dinner I opened:
The Full Fifteen
South Australia
2012
by Andrew McPherson
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