Scallop Tacos with Summer Vegetables
These scallop tacos aren’t your typical seafood tacos. The scallops are seared, not fried, and instead of coleslaw, they are topped with a wilted kale and squash salad.
Scallop Tacos with Summer Vegetables
Photo Credit : Liz Neily | Styling by Liz NeilyThese scallop tacos aren’t your typical seafood tacos. The scallops are seared, not fried, and instead of coleslaw, they are topped with a wilted kale and squash salad. Add a little Avocado-Cilantro Salsa for a healthy, flavor-packed meal.
From “La Vida Local,” July/August 2020
Yield:
4 servingsIngredients
1 pound sea scallops (about 20–30 scallops, depending on size)
¾ teaspoon kosher salt, plus more to taste
3 tablespoons vegetable oil
3 tablespoons salted butter
2 cups stemmed, thinly sliced kale
½ medium zucchini or yellow squash, diced
5 garlic cloves, minced
1 tablespoon apple cider vinegar
¾ teaspoon New Mexico or other chili powder
1 teaspoon agave or honey
16 corn tortillas
Avocado-Cilantro Salsa and lime wedges, for serving
Instructions
Season scallops on both sides with the salt. Set aside.
Set a large skillet over medium-high heat, then add the oil. When the oil is hot, add the scallops, then add the butter (depending on the size of your pan, you may need to cook the scallops in two batches). Cook the scallops, basting with the fat, until nicely browned on one side and just cooked through, 3 to 4 minutes. Transfer to a plate, reduce heat to medium-low, then add the kale, squash, garlic, vinegar, chili powder, and agave (or honey) to the skillet. Cook, stirring, until kale is just wilted and garlic is cooked through, about 1 minute. Transfer to a bowl.
Wipe out your skillet and set over medium heat. Warm tortillas in the dry skillet until soft. Set four plates on your counter and put two stacks of two tortillas on each plate. Top each stack with some of the kale mixture. Divide the scallops equally among the tortillas. Spoon Avocado-Cilantro Salsa over each taco. Serve warm with a squeeze of lime.
