Zesty Grilled Scallop Tacos with Creamy Avocado Slaw
Elevate your taco night with these delicious Zesty Grilled Scallop Tacos! Featuring succulent scallops that are quickly grilled to perfection, these tacos are topped with a vibrant cabbage slaw and a creamy avocado sauce. The contrast of textures and flavors—from the sweetness of the scallops to the crunch of fresh veggies, and the richness of the avocado sauce—creates a delightful culinary experience. Perfect for a quick weeknight dinner or a fun gathering, these tacos are a crowd-pleaser that can be customized according to your spice preference. Enjoy a burst of Southwestern flavors that will leave you craving more!
N/A
Servings
N/A
Calories
20
Ingredients
Ingredients
Hass avocado
1 large (roughly cut)
water
1/2 cup
fresh cilantro
1/4 cup (loosely packed)
pickled jalapeno pepper
1/2-1 large (seeded (adjust heat to your liking))
lime or lemon juice
1 tablespoon (fresh)
garlic clove
1 large
kosher salt
to taste
black pepper
to taste
olive oil
1 tablespoon
lime or lemon zest
1/2 lime or lemon (zest)
lime or lemon juice
1 tablespoon
garlic clove
1 (minced)
kosher salt
to taste
black pepper
to taste
large sea scallops
4-6
olive oil
for frying
green cabbage
1/2 cup (thinly sliced)
red onion
1/4 cup (thinly sliced)
cilantro
1-1 1/2 tablespoon (roughly chopped)
corn tortillas
4
Instructions
1
Begin by preparing the creamy avocado sauce: In a blender, combine the roughly cut avocado, water, cilantro, pickled jalapeno, lime or lemon juice, garlic clove, kosher salt, and black pepper. Blend until smooth and creamy. Transfer to a small serving bowl and set aside.
2
For the scallops, prepare the marinade. In a bowl, whisk together olive oil, lime or lemon zest, lime or lemon juice, minced garlic, kosher salt, and pepper. Carefully slice each scallop horizontally into halves or thirds based on their size, then add to the marinade, ensuring they are evenly coated. Cover and allow to marinate at room temperature for about 15 minutes.
3
In another bowl, mix the shredded cabbage, sliced red onion, and chopped cilantro, tossing to combine. This will be your fresh slaw mixture.
4
Heat a nonstick frying pan over medium-high heat and lightly coat with olive oil. Once hot, add the scallops in a single layer without crowding the pan. Sear the scallops for about 30 seconds to 1 minute on one side until they are lightly browned. Carefully turn them over and sear for an additional 30 seconds to 1 minute until cooked. Remember not to overcook as they can become tough. Remove the scallops from the pan and set aside.
5
In the same pan, quickly warm each corn tortilla for about 15 seconds on each side until they are pliable and warm. Remove the tortillas from the pan and keep warm.
6
Assemble your tacos by placing a generous portion of the cabbage slaw onto each tortilla, followed by the grilled scallops. Drizzle the creamy avocado sauce on top. Serve immediately and enjoy!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What are Zesty Grilled Scallop Tacos?
These are tacos featuring succulent grilled sea scallops, a fresh cabbage slaw, and a creamy avocado sauce.
What ingredients are in the creamy avocado sauce?
The sauce consists of avocado, water, fresh cilantro, pickled jalapeno, lime or lemon juice, garlic, salt, and black pepper.
How are the scallops prepared before cooking?
The scallops are sliced horizontally into halves or thirds and marinated in a mixture of olive oil, citrus zest, juice, minced garlic, salt, and pepper.
How long should the scallops marinate?
The scallops should be marinated at room temperature for about 15 minutes.
What type of cabbage is used for the slaw?
The recipe calls for thinly sliced green cabbage for the fresh slaw mixture.
How do I cook the scallops?
Sear the scallops in a hot nonstick pan with olive oil for 30 to 60 seconds on each side until lightly browned.
Can I overcook the scallops?
Yes, you should avoid overcooking them as they can become tough; they only need a total of about 1 to 2 minutes of cooking time.
How are the tortillas warmed?
The corn tortillas are warmed in a frying pan for about 15 seconds on each side until they are pliable.
Can I use lemon instead of lime?
Yes, the recipe allows for the use of either lime or lemon juice and zest.
Is this taco recipe spicy?
The spice level is adjustable based on how much pickled jalapeno you add to the avocado sauce.
What kind of onion is used in the slaw?
The recipe uses thinly sliced red onion for the cabbage slaw.
How many sea scallops are needed for this recipe?
You will need 4 to 6 large sea scallops for this dish.
How do I make the avocado sauce smooth?
Combine all sauce ingredients in a blender and blend until the mixture is smooth and creamy.
What type of tortillas are used?
The recipe specifically calls for corn tortillas.
How should I slice the scallops?
You should slice each scallop horizontally into halves or thirds depending on their size.
What herbs are in the slaw?
The slaw contains roughly chopped cilantro mixed with cabbage and onion.
How much olive oil is used for the marinade?
The marinade uses 1 tablespoon of olive oil.
What is the purpose of the water in the sauce?
Half a cup of water is added to the blender to help reach the desired creamy consistency for the sauce.
Can I use fresh jalapenos instead of pickled?
The recipe calls for pickled jalapenos, but you can adjust the heat to your liking with your preferred pepper.
What should I do after cooking the scallops?
Once cooked, remove the scallops from the pan and set them aside while you warm the tortillas.
How do I assemble the tacos?
Place cabbage slaw onto each tortilla, top with grilled scallops, and drizzle with the avocado sauce.
Is the garlic in the marinade minced?
Yes, the recipe specifies using one minced garlic clove for the scallop marinade.
What heat should the frying pan be set to?
The frying pan should be heated over medium-high heat.
Can I use frozen scallops?
The recipe calls for sea scallops; if using frozen, ensure they are completely thawed and patted dry before marinating.
How much cilantro is used in the avocado sauce?
The sauce requires 1/4 cup of loosely packed fresh cilantro.
How many tacos does this recipe make?
The recipe involves 4 corn tortillas and 4 to 6 large scallops, making approximately 4 tacos.
What makes these tacos Southwestern?
The combination of cilantro, lime, jalapeno, avocado, and corn tortillas provides a Southwestern flavor profile.
Is the avocado sauce served cold?
Yes, after blending, the sauce is transferred to a serving bowl and can be set aside until assembly.
What is the texture of the finished dish?
The dish features succulent scallops, crunchy fresh cabbage slaw, and a rich, creamy avocado sauce.
Can I make the slaw in advance?
Yes, you can mix the cabbage, onion, and cilantro in a bowl and keep it ready for assembly.