Blackened scallops are magic when tucked into warm tortillas and crowned with a peppy mango and avocado salsa. These sublime scallop tacos will be a welcomed addition to any taco night.
Looking for some other fantastic taco recipes? Try these Easy Healthy Steak Tacos or these Pumpkin and Shitake Vegan Tacos.
Scallops make a grand entrance on taco night. It is a bold move; I know. Making a switcheroo to family favorite taco fillings. But no risk, no reward, and I am a gambling type of gal, after all. And what a payoff we had this time. We could not get enough of the play between the richness of the scallop and the sweet spicy salsa. I promise you will love this taco that feels extravagant and hits all the right flavor notes.
Caramelizing scallops in a hot pan is a cinch and yields chef-like results in a matter of minutes. What you have here is a scallop that is blackened. You get a bang from the spices and proper caramelization, which is texture and flavor in one fell swoop. And this technique of searing scallops, which I will explain later in the post, is a wonderful move to master. Seared scallops make a quick and luxurious supper when perched on top of risotto or plated with a swoop on parsnip puree, and a spritz of lemon.
TIPS TO MAKE PERFECT PAN-SEARED SCALLOPS
- Thoroughly pat dry your scallops, you want to begin with a dry scallop
- Season with salt
- In a large saute pan heat olive oil and butter, once the fat begins to smoke, add the scallops to the pan making sure they aren't touching.
- Sear the scallops for 1 1/2 minutes per side.
- Do not overcook! They should have a lightly golden crust on each side.
Let's Get Cooking!
INGREDIENTS NEEDED TO MAKE THIS RECIPE:
INGREDIENTS NEEDED TO MAKE THIS RECIPE:Detailed measurements and ingredients can be found within the recipe card at the end of this post.
- Scallops- I used smaller bay scallops for this recipe, but sea scallops work equally well.
- Chili Powder- You can substitute Cajun seasoning or any other fun spicy-spice blend.
- Corn Tortillas- or any tortilla of your choice.
- Red Cabbage-Green cabbage works as well or crunchy lettuce in a pinch.
- Spicy Mango and Avocado Salsa– Homemade, delicious, worth the extra 5 minutes!
- Avocado oil-You can also use olive oil in this recipe.
TOOLS YOU WILL USE:
- Cast iron skillet or other frying pan
- A good knife
- A cutting board
- A citrus reamer or juicer
- Measuring spoons
WHAT KIND OF PAN IS BEST FOR SEARING SCALLOPS?
A cast iron skillet is a fantastic multi-purpose pan that sears scallops beautifully. It is the way that the pan conducts and holds heat that makes it a superior cooking vessel. Do not be afraid however, to use any skillet, griddle or frying pan that you have instead. If you get the pan hot enough, it will sear and caramelize the scallops which is what you want here.
ARE SEARED SCALLOPS RAW?
No. Seared scallops are meant to be cooked through. Though, the scallop will have a caramelized exterior the idea is to cook the scallop long enough that the center cooks through.
NUTRITION NERD CORNER 🤓
Scallops’ Nutrition Facts:
Scallops are as healthy as they are delicious. Here are some nutrition facts about scallops. They are:
- A source of lean protein
- High in zinc and magnesium
- Rich in omega 3 fatty acids!
LET'S TALK ABOUT THAT SALSA BABY!!
Get ready for some culinary fireworks with this spicy mango and avocado salsa. Fresh and sweet with a kick from jalapeno, this condiment is perfection with seared scallops!
How To Make Mango Avocado Chutney or Salsa
- Choose a ripe mango without dents or bruises.
- Remove the orange flesh from the pit and dice it into small squares. (Instructions included below)
- Dice a piece of sweet raw onion to measure 1/4 cup.
- Remove the seeds and membranes from jalapeño peppers and small dice 1/4 cup of pepper.
- Choose a ripe avocado and cut it into similar-sized dice to the mango.
- Chop 1/4 cup of fresh cilantro.
- Juice 2 limes.
- Combine all ingredients in a bowl, stir and salt to taste.
DIETARY MODIFICATIONS FOR THIS RECIPE:
This recipe is gluten-free, whole 30, and paleo if you use paleo-friendly, grain-free tortillas like Siete Foods brand.
- Vegetarian – Use either hearts of palm or the stems of oyster mushrooms to mimic the scallops. They can be seared and seasoned in a similar fashion to the scallops.
- Vegan – Use either hearts of palm or the stems of oyster mushrooms to mimic the scallops.
- Low Fodmap- Swap out the mango in the salsa for pineapple which is lower fodmap, eliminate onion from the salsa.
- Keto – Substitute tomato or red bell pepper for the mango in the salsa.
MORE SEAFOOD RECIPES YOU WILL LOVE:
Seared Scallop Pasta with Herb Butter Sauce
Simple Italian Shrimp Salad
Shrimp and Orzo Pasta Salad
Everything Crusted Tuna
Scallop Nicoise Salad
I can’t wait for you to try this Seared Scallop Tacos with Mango Avocado Salsa Recipe! When you make it, snap a photo and tag me on Instagram @abrapappa or use the hashtag #abraskitchen so I can feature your photo!
If you’ve tried this recipe, don’t forget to rate and leave a comment below. I love to hear from people who’ve made my recipes!
Seared Scallop Tacos with Mando Avocado Salsa
Ingredients
- 1 lb. scallops (small) (80-120 count)
- 1/2 tsp. chili powder (I used Trader Joe's chili lime seasoning, but chili powder would work)
- 1 tsp. avocado oil
- 1 tsp. lime juice
- 8 small corn tortillas
- 1 cup shredded red cabbage
- mango avocado salsa
- salt to taste
Instructions
Scallops
- Clean scallops and remove beard. Pat dry with paper towels.
- Season scallops with chili powder
- Heat a cast iron skillet over medium high heat until it smokes.
- Pour avocado oil into pan.
- Place scallops in the pan. Allow them to sear and caramelize without moving for two minutes.
- Flip scallops and sear for 2 minutes on the other side.
- Remove scallops from pan.
Layering Tacos
- Warm corn tortillas in a dry skillet for about 1 minute in each side.
- Fill the tacos with scallops, then shredded cabbage, then salsa on top.
- Finish tacos with a spritz of lime juice.
Notes
How To Make Mango Avocado Chutney or Salsa
- Choose a ripe mango without dents or bruises.
- Remove the orange flesh from the pit and dice it into small squares. (Instructions included below)
- Dice a piece of sweet raw onion to measure 1/4 cup.
- Remove the seeds and membranes from jalapeño peppers and small dice 1/4 cup of pepper.
- Choose a ripe avocado and cut it into similar-sized dice to the mango.
- Chop 1/4 cup of fresh cilantro.
- Juice 2 limes.
- Combine all ingredients in a bowl, stir and salt to taste.
Nutrition
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