How To Prepare Seared Scallop Tacos With Mango Avocado Salsa?

Product(s):

Canadian Wild Catch Scallops

Canadian Wild Catch Scallops (20/30 Large) | Buy 9 Get 1 Free

Canadian Wild Catch Scallops (10/20 Large) | Buy 9 Get 1 Free

Japanese Hokkaido X-Large Scallops

Japanese Hokkaido X-Large Scallops | Buy 9 Get 1 Free

• 300g scallop
• 1/2 tsp. chili powder 
• 1 tsp. avocado oil
• 1 tsp. lime juice
• 8 small corn tortillas
• 1 cup shredded red cabbage
• 1 Ripe Mango
• 1 Sweet raw onion
• 2 Jalapeño Peppers (more if you like it spicy)
• 1 Ripe Avocado
• Chop 1/4 cup of fresh Coriander. 
• Juice 2 limes.
• Salt to taste

1. Choose a ripe mango without dents or bruises.
2. Remove the orange flesh and dice it into small squares.
3. Dice a piece of sweet raw onion to measure about 1/4 cup.
4. Remove the seeds & membranes from jalapeño peppers & small dice 1/4 cup of pepper.
5. Choose a ripe avocado & cut it into similar-sized dice to the mango.
6. Chop 1/4 cup of fresh coriander 
7. Juice 2 limes.
8. Combine all ingredients in a bowl, stir & salt to taste.

1. Clean scallops a pat dry with paper towels.
2. Season scallops with chili powder
3. Heat a cast iron skillet over medium high heat.
4. Pour avocado oil into pan.
5. Place scallops in the pan. Allow them to sear & caramelize without moving for two minutes.
6. Flip scallops & sear for 2 minutes on the other side.
7. Remove scallops from pan.

1. Warm corn tortillas in a dry skillet for about 1 minute in each side.
2. Fill the tacos with scallops, then shredded cabbage, then salsa on top.
3. Finish tacos with a spritz of lime juice.