06/10/2026
Love this recipe 🙂
SCALLOP SLAW TACOS
Prep/Total Time: 15 min. Cook Time: 2 Mins Makes: 6 servings
INGREDIENTS
6 Surf and Turf Wild Caught North Atlantic Scallops, thawed in cool water for 2 hours, then rinsed and pat dry
1 Tbsp Olive Oil
1/4 cup shredded cabbage slaw
1/4 cup red pepper sliced
1/4 cup coarsely chopped fresh cilantro
Kosher salt
Freshly ground black pepper
1 Tbsp freshly squeezed lime juice
2 cloves garlic minced
6 taco-size tortillas
INSTRUCTIONS
- In a medium bowl mix cabbage slaw, red pepper slices, ciilantro, salt and pepper to taste, garlic gloves and lime juice. Set aside
- In a large skillet, heat oil over medium-high heat. Add scallops and cook, turning once, for 1 minute per side or until slightly browned, firm and opaque.
- Heat tortillas until soft (in frying pan after scallops finish) or cooked in 15 second bursts wrapped in a paper towel until soft.
- Immediately arrange slaw on tortillas, them topped with scallops.
- Fold in half or roll and serve.
ENOJY!
