Cumin-Seared Scallop Tacos

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  • Level: Easy
  • Total: 1 hr 5 min
  • Active: 15 min
  • Yield: 4 servings
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Ingredients

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

Directions

  1. First prepare the tomatillo guacamole, cilantro-lime rice, and mango salsa and set aside.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

Tomatillo Guacamole

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

Cilantro-Lime Rice

  1. To make the rice:
  2. 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.

Mango Salsa

  1. To make the salsa:
  2. 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.

Main Challenge: Grilled Barramundi with Wasabi Sauteed Shrimp and Scallops in an Asian Broth

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