Scallop Tacos Recipe
Mexican · Main course · 21 min total
Tender, pan-seared scallops are paired with a zesty mango salsa and creamy chipotle sauce in warm corn tortillas for a quick and flavorful taco night.
15
min prep
min prep
6
min cook
min cook
4
servings
servings
380
kcal/serving
kcal/serving
Ingredients
- 1 lb large sea scallops (about 12), side muscles removed
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil
- 8 small corn tortillas (6-inch)
- 1 ripe mango, peeled and diced
- 1/4 cup finely chopped red onion
- 1/4 cup chopped fresh cilantro
- 1 jalapeño, seeded and minced
- 2 tablespoons lime juice
- 1/4 cup sour cream
- 1 tablespoon adobo sauce from chipotle peppers
- 1/2 teaspoon garlic powder
Instructions
- Pat scallops dry with paper towels and season with salt and pepper.
- Make mango salsa: combine mango, red onion, cilantro, jalapeño, and lime juice in a bowl; set aside.
- Make chipotle cream: mix sour cream, adobo sauce, and garlic powder in a small bowl.
- Heat oil in a large nonstick skillet over medium-high heat. Add scallops in a single layer and cook until golden brown, about 2-3 minutes per side. Do not overcrowd; cook in batches if needed.
- Warm tortillas in a dry skillet or directly over a gas flame for about 30 seconds per side.
- Assemble tacos: place 2-3 scallops on each tortilla, top with mango salsa and a drizzle of chipotle cream.
- Serve immediately with lime wedges if desired.
Tips
- Use dry-packed scallops for better searing; avoid wet-packed scallops which release water.
- To make it a full meal, serve with black beans or a side of rice.
- Store leftover components separately in the fridge for up to 1 day; reheat scallops gently to avoid overcooking.
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