Scallop Tacos, Two Ways

 Local scallops were on sale here in Yankee Land, so I picked up more than I needed for dinner [but not nearly as many as I wanted].  The first night I made a ceviche with lime/serrano/shallot and garnished with fresh corn and cilantro from my herb garden.  The next night I seared the scallops [one side only] and served them with sliced avocado, toasted pepitas, and roasted corn on the side.

The ceviche was so deliciously delicate in flavor that it might've been better if I'd used some of my lettuce as a wrapper instead of the hearty, store-bought tortillas... the seared scallops held their own and were phenomenal.

Recipe: Scallops for Tacos

Scallop Ceviche
The acid in lime juice denatures the proteins in the scallops, effectively "cooking" them without heat.
serves 2

1/2 lb scallops, crescent-shaped foot removed, sliced thin
1/4 cup lime juice [2-3 limes]
1 serrano pepper, seeded and thinly sliced
1 shallot, minced
1/4 tsp salt

~6 bibb lettuce leaves
2 ears of sweet corn, kernels cut from the cob
1/4 cup fresh cilantro


Combine all ingredients in a bowl and toss to ensure scallops are well-coated in lime juice. Refrigerate for 30 minutes.  Scallops will turn white and liquid will turn milky. Garnish with cilantro and corn and serve in lettuce cups, taco style.



Seared Scallops, Taco-style
serves 2


1 1/2 tbs olive or canola oil
1/2 lb scallops, crescent-shaped foot removed, sliced thin
coarse salt

6-8 corn tortillas, warm
1 avocado, diced
1/4 cup pumpkin seeds, toasted


Heat oil in a large heavy-bottom pan over medium heat.  Pat scallop slices dry with paper towel and sprinkle with salt. Arrange slices in a single layer [make a spiral so you'll know where you started] and cook until the top is barely opaque. Use a sturdy spatula [I had a few stick a bit] to transfer them to a paper towel-lined plate to blot excess oil before serving with tortillas and garnish.