Dos Gatos’s Seared Scallop Tacos
We love these seared scallop tacos topped with crunchy pico de gallo flavored with cucumber, lime, tomatillo, and cilantro.
Dos Gatos’s Seared Scallop Tacos
Photo Credit : Photos by Clare Barboza/Styling by Gretchen RudeThese seared scallop tacos come from chef Gary Cooper of Dos Gatos Gastropub in Belfast, Maine.
Yield:
12 tacosFor the pico de gallo
Ingredients
2 limes
1 European (seedless) cucumber, finely diced
1 small red onion, finely diced
1 large jalapeño, seeded and finely diced
1 tomatillo, finely diced
1/3 cup minced cilantro
½ teaspoon ground cumin
1½ teaspoons Tajín seasoning, plus more for sprinkling
Heavy pinch of kosher salt
Instructions
First, make the pico de gallo: Zest and juice one of the limes into a medium bowl. Using a knife and working from top to bottom, carefully cut the peel off of the second lime, then cut the flesh segments out, leaving the membranes behind. Chop the lime segments and add to the bowl. Add the cucumber, onion, jalapeño, tomatillo, cilantro, cumin, and Tajín seasoning. Check flavor, then add salt to taste. Set aside.
For the aioli
Ingredients
1–2 tablespoons aji amarillo puree
½ cup mayonnaise
Instructions
Next, make the aioli: Stir the aji amarillo puree into the mayonnaise until evenly combined.
For the tacos
Ingredients
1¼ pounds natural sea scallops
Salt and freshly ground black pepper, to taste
2 tablespoons vegetable oil
12 taco-size corn or flour tortillas
Instructions
Then, make the tacos: Dry the scallops with paper towels, then lightly sprinkle one side with a bit of salt and pepper. Set a medium pan on high heat to warm up, then add the oil and heat until shimmery. Swirl the pan to coat, then place half the scallops into the pan. Cook without moving them until you see the edges turn brown, 2 to 3 minutes. Reduce the heat to low, flip the scallops, and cook until just done at the center, 1 to 2 minutes more. Let the scallops rest on paper towels while you cook the second batch.
To assemble the tacos, slice the cooked scallops in half crosswise. Fill each tortilla with a few scallop slices, then top with pico de gallo, a drizzle of the aioli, and a sprinkle of the Tajín seasoning. Serve warm.
