339 Cals 18 Protein 34 Carbs 16 Fats
PREP TIME:
20 mins
COOK TIME:
10 mins
TOTAL TIME:
30 mins
YIELD:4 SERVINGS
COURSE:Dinner
CUISINE:Mexican
Green Scallop Tacos with a spicy green herb cucumber and avocado salsa and a squeeze of lime juice on top, so good!
INGREDIENTS
For the green herb salsa:
2 garlic cloves, skin left on
2 small jalapenos
2 tbsp olive oil
1 large bunch fresh cilantro, leaves only
1 large bunch parsley, leaves only
1 cucumber, peeled, seeded and diced small
1 medium haas avocado
1/2 tsp kosher salt
1 to 2 tbsp water as needed
For the taco:
16 fresh scallops, about 1 lb
1/8 tsp kosher salt and fresh ground pepper to taste
2 tsp oil
1 lime, cut into wedges
8 corn tortillas
INSTRUCTIONS
Toast the garlic and jalapeños in a dry skillet until golden. Remove from heat, peel garlic and seed the peppers.
Combine with olive oil, cilantro and parsley in a small blender with just enough water to blend.
Place in a bowl and combine with diced cucumber and avocado.
Pat the scallops dry with paper towels. Season with salt and pepper.
Heat a medium skillet over high heat, add 1/2 teaspoon oil and cook the scallops 4 at a time for about 1 1/2 to 2 minutes on each side, or until they become caramelized and the center is – do not overcook. Set aside and repeat with the others.
To serve, heat the tortillas on a separate skillet about 30 to 60 seconds on each side, top each with 1/4 cup sauce and 2 scallops. Squeeze some fresh lime juice on top and eat right away.
Serving: 2tacos, Calories: 339kcal, Carbohydrates: 34g, Protein: 18g, Fat: 16g, Saturated Fat: 2g, Cholesterol: 27mg, Sodium: 657mg, Fiber: 6g, Sugar: 3gBlue Smart Points:7Green Smart Points:8Purple Smart Points:7Points +:9
