I love scallops and their super fishy flavor, however I never actually made them myself because they just sounded fancy and hard to make. One day though, I went to the grocery store while hungry and I finally felt adventurous enough to make them. I’m sure there are many ways to eat scallops but this time I went with scallop tacos, and I’m so glad I did because they turned out bomb. Juicy on the inside and crispy on the outside, my two older daughters and I devoured them in one sitting. Just like me, they loved the extra fishy flavor. They didn’t even take the time to assemble any tacos, they just kept tossing scallops into their mouths while saying “yummy” over and over again!
PrintPan seared scallop tacos
These scallops are not only delicious, but they are also super easy and quick to make!
Ingredients
- 1 lbs fresh scallops
- 2 tbs unsalted butter
- Salt and pepper to taste
For taco sauce
- 1/2 cup of sour cream
- Half a lime
- Salt to taste
For taco assembly
- Corn tortilla
- Shredded/chopped fresh lettuce
- 1 avocado sliced
- Cut up limes
- Half of a red onion thinly sliced
Instructions
- Start by lightly seasoning the scallops in a medium bowl with salt and pepper.
- Heat a large pan (medium-high)
- Add unsalted butter
- Place scallops onto pan using a tong and cook for 2 min (don’t touch or move them around.)
- Turn them over and cook the other side for 1 minute.
- Remove from heat and serve.
Sour cream sauce
- In a small bowl add sour cream, squeeze half a lemon, salt and pepper to taste
- Mix with a spoon, taste and adjust until it becomes creamy, limey, and salty-ish.
Notes
Heat/toast corn tortillas individually on the buttery pan after removing the scallops. Toast for about 1 min per side.