Cumin-Seared Scallop Tacos

Total Time:
1 hr 5 min
15 min
20 min
30 min

4 servings

  • Tomatillo Guacamole, recipe follows
  • Cilantro-Lime Rice, recipe follows
  • Mango Salsa, recipe follows
  • Cumin-Seared Scallop Tacos
  • 1 1/4 pounds large sea scallops (about 8)
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground cumin
  • 1 to 2 tablespoons unsalted butter
  • 8 (6-inch) corn tortillas
  • Tomatillo Guacamole
  • 6 to 8 tomatillos, husked and coarsely chopped (about 8 ounces)
  • 3/4 cup coarsely chopped fresh cilantro leaves
  • 1 avocado, halved, pitted, peeled and diced
  • 1/2 onion, coarsely chopped
  • 1/2 jalapeno, coarsely chopped with seeds
  • 2 cloves garlic, smashed and quartered
  • Juice of 1 lime
  • 1 teaspoon ground cumin
  • 1 teaspoon salt
  • Cilantro-Lime Rice
  • 1/2 cup rice
  • 5 sprigs fresh cilantro
  • 1 cup chicken broth
  • Juice of 1 lime
  • Mango Salsa
  • 1/2 cup diced mango
  • 1/2 cup diced tomatoes
  • 2 tablespoons minced onion
  • 2 tablespoons chopped fresh cilantro
  • 2 teaspoons minced Serrano chile
  • Zest and juice of 1 lime
  • First prepare the tomatillo guacamole, cilantro-lime rice, and mango salsa and set aside.

  • Remove the tough ligament from the side of each scallop and discard. Pat the scallops dry with a paper towel to remove excess moisture. Season both sides of each scallop with salt, and cumin.

  • In a large cast iron skillet, melt butter over medium-high heat. Allow the skillet to get as hot as possible without burning the butter.

  • Sear the scallops, turning once, until golden brown on each side, and just cooked through, about 3-5 minutes total. Transfer to a platter and quarter.

  • To assemble, toast corn tortillas, if desired, over an open flame just until slightly charred. Fill each tortilla with 2 tablespoons rice, 1 tablespoon guacamole, 1 seared and quartered scallop, and top with mango salsa. Repeat with remaining ingredients.

To make guacamole:
  • Combine the tomatillos, cilantro, avocado, onion, jalapeno, garlic, lime juice, cumin, and salt in a food processor or blender and pulse until combined.

To make the rice:
  • In a small saucepan, bring the rice, cilantro, broth, rice, and lime juice to a boil over high heat. Reduce the heat to a simmer, cover and cook for 20 minutes, or until the rice is tender. Remove the cilantro sprigs and serve.

To make the salsa:
  • Combine the mango, tomatoes, minced onion, cilantro, chile, lime zest, and lime juice in a small bowl. Allow the flavors to macerate. Serve as a garnish for the cumin seared scallop tacos.

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