Spiced Chocolate Chip Bread
Scallops Tacos 2 Tbsps. butter, plus more if needed 24 sea scallops 1 cup thinly sliced green cabbage ⅓ cup thinly sliced red onion 8 corn or flour tortillas (6 to 8 inches) Other taco toppings as desired such as cheese, tomato, salsa, etc.
Scallops Tacos 2 Tbsps. butter, plus more if needed 24 sea scallops 1 cup thinly sliced green cabbage â cup thinly sliced red onion 8 corn or flour tortillas (6 to 8 inches) Other taco toppings as desired such as cheese, tomato, salsa, etc.
Sauce: 1 large ripe avocado, diced 1 Tbsp. diced onion 1 Tbsp. diced tomato 1 Tbsp. fresh lime juice 1 large garlic clove Salt and pepper to taste In small bowl, smash avocado with garlic and lime juice. Add tomato and onion and mix well to combine. Season with salt and pepper and taste. Adjust flavor if needed. Set aside until ready to serve. In large skillet, melt butter over medium-high heat. Add scallops, in small batches to avoid crowding, and cook, turning once, for 1 minute per side or until firm and opaque. Add more butter as needed between batches. Immediately arrange scallops on tortillas, dividing evenly. Top with cabbage mixture and avocado sauce and any other taco toppings you choose.
Recipe adapted from mavencookery. com.
