Tacos with Sea Scallops and Jicama-Peanut Slaw
Forget going out to eat or ordering takeout every time you crave Mexican food. Try making Tacos with Sea Scallops and Jicama-Peanut Slaw at home. This main course has 397 calories, 24g of protein, and 14g of fat per serving. This dairy free and pescatarian recipe serves 4 and costs $2.57 per serving. It is brought to you by Leites Culinaria. Many people made this recipe, and 337 would say it hit the spot. The Fourth Of July will be even more special with this recipe. From preparation to the plate, this recipe takes roughly 30 minutes. A mixture of olive oil, juice of orange, salt, and a handful of other ingredients are all it takes to make this recipe so flavorful. All things considered, we decided this recipe deserves a spoonacular score of 77%. This score is solid. If you like this recipe, take a look at these similar recipes: Seared Sea Scallops on Asian Slaw, Spicy Shrimp Tacos with Jicama Slaw, and Seared Sea Scallops With Banyuls Vinegar And Chicory Slaw.
Servings: 4
Preparation duration: 30 minutes
Ingredients:
1/2 cup chopped chicharrones (fried pork rinds; optional)
1/4 cup finely chopped cilantro
2 large clementines or 1 navel orange, peeled and diced (1 cup)
8 to 10 soft corn or flour tortillas, warm
1 habanero chile, minced
1 cup diced jicama (1/4-inch pieces)
Juice of 1 large clementine or 1/2 navel orange
1 lime, cut into wedges (optional)
1 tablespoon vegetable or olive oil
1/2 cup chopped red onion
1/4 cup chopped, salted, roasted peanuts
1 teaspoon salt
1 pound sea scallops
Equipment:
paper towels
frying pan
spatula
Cooking instruction summary:
Make the pico de piñata1. Stir together the jicama, clementine or orange segments and juice, lime juice, if desired, red onion, cilantro, chile, and salt. (If using lime juice, aim to use half as much lime juice as orange or clementine juice.) Set aside.Cook the scallops2. Heat a large, heavy skillet over medium-high heat until hot. While the skillet is heating, pat the scallops dry with paper towels and season them with salt. Add the oil to the skillet and swirl to coat the bottom. Immediately add the scallops, one by one so they aren’t touching, and cook, without moving, until the undersides are browned, 2 to 3 minutes. (When the scallops are ready, they will move when you shake the pan or nudge them with a metal spatula because their browned crust will release them from the pan.) Flip the scallops and sear on the other side until just cooked through, 1 to 2 minutes more, depending on the size of the scallops.3. Assemble the tacos4. Add the chicharrones, if using, and peanuts to the pico de piñata. Cut the scallops into 1/2- to 1-inch pieces. Pile the scallops and pico de piñata on the tortillas. Serve with the lime wedges for squeezing, if desired.
Step by step:
1. Make the pico de piñata
2. Stir together the jicama, clementine or orange segments and juice, lime juice, if desired, red onion, cilantro, chile, and salt. (If using lime juice, aim to use half as much lime juice as orange or clementine juice.) Set aside.Cook the scallops
3. Heat a large, heavy skillet over medium-high heat until hot. While the skillet is heating, pat the scallops dry with paper towels and season them with salt.
4. Add the oil to the skillet and swirl to coat the bottom. Immediately add the scallops, one by one so they aren’t touching, and cook, without moving, until the undersides are browned, 2 to 3 minutes. (When the scallops are ready, they will move when you shake the pan or nudge them with a metal spatula because their browned crust will release them from the pan.) Flip the scallops and sear on the other side until just cooked through, 1 to 2 minutes more, depending on the size of the scallops.
5. Assemble the tacos
6. Add the chicharrones, if using, and peanuts to the pico de piñata.
7. Cut the scallops into 1/2- to 1-inch pieces. Pile the scallops and pico de piñata on the tortillas.
8. Serve with the lime wedges for squeezing, if desired.
Nutrition Information:
covered percent of daily need
