Green Scallop Tacos
"Enjoy these vibrant Green Scallop Tacos, topped with a zesty cucumber and avocado salsa infused with green herbs and finished with a splash of fresh lime juice. They're absolutely delicious!"
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Ingredients
- 2 garlic cloves
- 1 large bunch parsley
- 1 cucumber
- 1 medium haas avocado
- 1/2 tsp kosher salt
- 1 to 2 tbsp water as needed
- 16 fresh scallops
- 1/8 tsp kosher salt and fresh ground pepper to taste
- 2 tsp oil
- 1 lime
- 8 corn tortillas
- 1 large bunch fresh cilantro
- 2 small jalapenos
- 2 tbsp olive oil
Instructions
- 1
In a dry skillet, lightly toast the garlic and jalapeños until they turn a golden hue. Once done, take them off the heat, peel the garlic, and remove the seeds from the peppers.
- 2
In a small blender, mix the toasted garlic and jalapeños with olive oil, cilantro, and parsley, adding just enough water to achieve a smooth blend.
- 3
Transfer the mixture to a bowl and stir in the diced cucumber and avocado until well combined.
- 4
Using paper towels, gently dry the scallops. Season them with salt and pepper to taste.
- 5
Preheat a medium skillet over high heat, adding 1/2 teaspoon of oil. Cook the scallops in batches of four, searing them for approximately 1 1/2 to 2 minutes per side, or until they are nicely caramelized and the centers are cooked through—be careful not to overcook. Set them aside and repeat the process with the remaining scallops.
- 6
For serving, warm the tortillas in a separate skillet for about 30 to 60 seconds on each side. Top each tortilla with 1/4 cup of the sauce and place 2 scallops on each. Finish with a squeeze of fresh lime juice and enjoy immediately.