Ingredients
– 1¼ pounds sea scallops (about 16 scallops)
– Kosher salt (amount to taste)
– Fresh ground pepper (amount to taste)
– 1 tablespoon butter
– 1 tablespoon extra virgin olive oil
– 8 to 10 corn tortillas
– 1 ripe mango, pitted, peeled, and diced small for the Spring Mango Salsa
– 1 cup cherry or grape tomatoes, quartered for the Spring Mango Salsa
– ½ cup julienned or finely chopped radish for the Spring Mango Salsa
– ½ packed cup fresh cilantro leaves, chopped for the Spring Mango Salsa
– Juice of 1 lime for the Spring Mango Salsa
– Kosher salt (amount to taste) for the Spring Mango Salsa
– Fresh ground pepper (amount to taste) for the Spring Mango Salsa
– 1 ripe Hass avocado for the Avocado-Coconut Cream
– Juice of 1 lime for the Avocado-Coconut Cream
– 1 jalapeño pepper, coarsely chopped for the Avocado-Coconut Cream
– 1/3 cup light coconut milk (canned) for the Avocado-Coconut Cream
– ½ teaspoon honey for the Avocado-Coconut Cream
– Kosher salt (amount to taste) for the Avocado-Coconut Cream
Instructions
1-Start by patting the scallops dry and seasoning them with kosher salt, then refrigerate while preparing the salsa and cream.
2-Combine all mango salsa ingredients in a bowl, season with salt and pepper, and refrigerate.
3-For the avocado-coconut cream, blend the avocado flesh with lime juice, jalapeño, coconut milk, honey, and salt until smooth; then refrigerate.
4-Before cooking, pat scallops dry again and season with fresh ground pepper.
5-Heat a skillet over high heat, add half the butter and olive oil, and sear half the scallops without moving them for 90 seconds per side until a golden crust forms and centers remain slightly pink; transfer to a paper towel-lined plate.
6-Clean the skillet and repeat with remaining butter, oil, and scallops.
7-Slice the seared scallops into quarters.
8-Warm the tortillas in the microwave or briefly over a stove burner to soften and slightly char.
9-Assemble the tacos by spreading the tortillas with avocado-coconut cream, topping with 6 to 8 scallop pieces, and finishing with mango salsa.
10-Serve immediately, and don’t forget those tips like using ventilation because cooking might create smoke it’s all about that perfect crust!
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
🦪 Pat scallops completely dry twice – once before seasoning and again before cooking – this ensures a perfect golden sear
🔥 Don’t move the scallops while they’re searing – letting them develop a crust creates the best texture and flavor
🌮 Warm tortillas directly over a gas flame for 10-15 seconds per side to get authentic char marks and better pliability
- Prep Time: 25 minutes
- Cook Time: 7 minutes
- Category: Main Course
- Method: Pan-searing
- Cuisine: Fusion
- Diet: Gluten-free, Dairy-free, Pescatarian
Nutrition
- Serving Size: 2-3 tacos
- Calories: 422
- Sugar: 12g
- Sodium: 680mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 6g
- Protein: 28g
- Cholesterol: 85mg