Scallop Fish Tacos

By ChisCooking

Follow What's Cooking America on Facebook










This delicious Scallop Fish Taco recipe and photo were shared with me by Karen Calanchini, Food Stylist and Photographer, of Redding, CA.

This is a fun and delicious way to enjoy the fresh flavors of Mexican cuisine all wrapped up in a soft taco. This will even work with your diet!

Ingredients

• 1/2 1/2 1/2 pound sea scallops*
• Freshly squeezed lemon juice or lime juice
• Seasoning salt
• 1 1 1 cup shredded cabbage
• 3 to 4 3 to 4 4 green onions, thinly sliced (white part and some of the green)
• 1/4 1/4 1/4 cup fresh chopped cilantro
• 2 2 2 tablespoons light or fat-free mayonnaise
• 1 1 1 tablespoon cider vinegar
• to to taste**
• Dash Dash of Tabasco
• to and pepper to taste
• 2 2 2 (6-inch) flour or wheat low-fat tortillas, warmed
• Splenda is the trade name for the dietary sweetener sucralose. This non-calorie sweetener is derived from sugar.

Details

Preparation time 15mins
Cooking time 6mins
Adapted from whatscookingamerica.net

Preparation

Step 1

Wash the scallops gently and pat dry with some paper towel.

In a large re-sealable plastic bag or a bowl, add scallops; sprinkle lemon juice and seasoning salt over the scallops and toss to coat. Cover and refrigerate at least 30 minutes but no more than 1 hour.

In a medium-size bowl, combine cabbage, green onions, cilantro, mayonnaise, cider vinegar, Splenda, Tabasco, salt, and pepper. Cover and refrigerate until ready to use.

When ready to cook, remove scallops from refrigerator. Drain well, and pat dry (be sure that they are well dried before cooking, so the surface sears, rather than steams).

In a large non-stick frying pan that has been sprayed with olive oil cooking spray, heat over medium-high heat until hot but not smoking. When the pan is hot, place scallops in the pan; sear each side for approximately 4 minutes or until an instant-read cooking or meat thermometer inserted into their centers reach 115 degrees F. Remove from heat. The carryover cooking will add another 10 to 15 degrees, for an ideal final temperature of 125 to 130 degrees F. They should also have lost their translucence and turn opaque. Immediately remove scallops from pan to avoid over cooking while plating (scallops are muscles and will toughen with overcooking).

Wrap tortillas in paper toweling and warm in microwave. Spoon 1/2 cup of cabbage mixture onto each tortillas. Add 1/2 of the scallops. Fold in sides and roll up to serve.