Seared Scallop Tacos: A Gluten-Free Taste of the Ocean
Posted Jul 03 2008 1:14pm
Scallops have always been one of my favorite seafoods. You can cook scallops in so many different ways and enhance their natural flavors with numerous herbs and spices. Typically, I would never suggest scallops as a low-budget meal idea, but recently, I've seen several grocery stores with incredible sales for seafood! When i purchased these scallops, I paid $4.07 for 12 relatively large scallops. The original price was $10.99, but there was a discount for being a Giant Food club member and then an additional $2 off coupon attached to the package. What a bargain! I thought this was a one time deal, but I've found the same type of discount at several other super markets in my area!
Scallop tacos have always been one of my favorite dinners. Using scallops in place of ground beef makes the dish quite a bit lighter and allows you to really appreciate the citrus flavors in the marinade and the avocado cream sauce.
Today's Meal: Seared Scallop Tacos with Avocado Cream and Fresh Pico De Gallo Cost:$17.23 from Giant Food Makes 4 servings
For the Avocado Cream Sauce 2 Ripe Avocados 1/2 Red Onion 1 cup Cilantro 2 tablespoons Sour Cream 1 tablespoon Lime Juice
Combine all ingredients in a food processor and puree until smooth and creamy. Set aside until ready for taco assembly.
For the Pico de Gallo 2 Tomatoes, diced finely 1/2 Red Onion, diced finely 1 cup Cilantro, chopped 1 tablespoon Serrano Pepper, chopped finely 1/2 teaspoon Salt
Combine all ingredients in mixing bowl and set aside until ready for taco assembly.
For the Scallops: 1/4 cup Orange Juice 2 tablespoons Lemon Juice 2 tablespoons Lime Juice 1 tablespoon garlic, minced 1 tablespoon sugar 12 large Sea Scallops 1 teaspoon Salt
In a small mixing bowl, whisk together orange juice, lemon juice, lime juice, garlic and sugar. Set aside.
Heat a large skillet on high heat. Gently pat scallops dry with a paper towel to remove all excess moisture. Place scallops in heated skillet and allow them to sear for about 2 minutes on each side or until a nice golden sear appears.
Pour citrus mixture over the top of the scallops in the skillet and allow to simmer for about 2 minutes. Sprinkle salt on top of scallops. Remove scallops from skillet and slice each scallop in half. Set aside until ready for taco assembly.
For Tacos: 8 Corn Tortillas 2 cups Cheddar Jack Cheese Blend 1 head Romaine Lettuce, shredded
Preheat oven to 400 degrees F. Lay corn tortillas flat on tray and sprinkle a small amount of cheese over each. Place in oven for 5 minutes or until cheese is melted.
Sprinkle lettuce on each tortilla. Distribute scallop halves evenly onto all 8 tortillas (3 halves per tortilla). Top each taco with heaping spoonfuls of avocado cream sauce and pico de gallo. Sprinkle remaining cheese on top.
Serve with corn chips and black beans if your budget allows!