Scallop & Pepper Tacos
The recipe Scallop & Pepper Tacos can be made in approximately 35 minutes. One portion of this dish contains approximately 18g of protein, 13g of fat, and a total of 320 calories. This recipe serves 4. For $3.07 per serving, this recipe covers 26% of your daily requirements of vitamins and minerals. 197 people were glad they tried this recipe. It is brought to you by Eating Well. It works well as a Mexican main course. If you have oregano leaves, corn tortillas, salt, and a few other ingredients on hand, you can make it. It is a good option if you're following a gluten free, dairy free, and pescatarian diet. With a spoonacular score of 96%, this dish is tremendous. Similar recipes include Cumin-Seared Scallop Tacos, Pepper and Coriander Scallop Skewers with Tarragon Salad, and Grilled Sea Scallop Skewers with Creamy Hot Pepper and Garlic Vinaigrette with Toasted Breadcrumbs.
Servings: 4
Preparation duration: 35 minutes
Ingredients:
2 medium bell peppers, halved and thinly sliced
8 6-inch corn tortillas, heated (see Tips)
1/4 teaspoon crushed red pepper
3/4 cup fresh parsley leaves
1 clove garlic, minced
3 tablespoons extra-virgin olive oil, divided
1/3 cup fresh oregano leaves
1 tablespoon red-wine vinegar
1/8 teaspoon salt plus 1/4 teaspoon, divided
1 pound large dry sea scallops (see Tips), patted dry, quartered
Equipment:
food processor
frying pan
bowl
Cooking instruction summary:
Place parsley, oregano, garlic, 2 tablespoons oil, vinegar, crushed red pepper and 1/8 teaspoon salt in a food processor; pulse until finely chopped.Heat 1/2 tablespoon of the remaining oil in a large nonstick skillet over medium-high heat. Add bell peppers and cook, stirring, until softened, 3 to 5 minutes. Transfer to a bowl. Heat the remaining 1/2 tablespoon oil in the pan, add scallops and the remaining 1/4 teaspoon salt. Cook, stirring, until just cooked through, 3 to 4 minutes. Add the herb sauce to the pan, remove from the heat and stir to coat.Fill each tortilla with about 1/4 cup each scallops and peppers.
Step by step:
1. Place parsley, oregano, garlic, 2 tablespoons oil, vinegar, crushed red pepper and 1/8 teaspoon salt in a food processor; pulse until finely chopped.
2. Heat 1/2 tablespoon of the remaining oil in a large nonstick skillet over medium-high heat.
3. Add bell peppers and cook, stirring, until softened, 3 to 5 minutes.
4. Transfer to a bowl.
5. Heat the remaining 1/2 tablespoon oil in the pan, add scallops and the remaining 1/4 teaspoon salt. Cook, stirring, until just cooked through, 3 to 4 minutes.
6. Add the herb sauce to the pan, remove from the heat and stir to coat.Fill each tortilla with about 1/4 cup each scallops and peppers.
Nutrition Information:
covered percent of daily need
