Looking for an up-leveled option this Taco Tuesday? These Scallop Tacos boast beautifully seared scallops on a bed of crunchy cabbage and finished with a fresh and zesty avocado salsa.
If you’re a scallop lover like me, you will absolutely adore these tacos (and this Scallop Risotto with Lemon! You should definitely try it next!). They’re quick to whip up, bursting with flavor, and filled with a variety of textures for the best mouthfeel.
In this recipe you will learn how to quickly and easily pan-sear scallops, and how to whip up a simple, from-scratch avocado salsa.
Scallop Tacos Ingredients
Here’s everything you need for the tacos:
- Corn or flour tortillas.
- Olive oil. Or butter.
- Taco seasoning. Buy it pre-made or make your own homemade taco seasoning!
- Cabbage or other leafy greens of choice. I used red cabbage.
- Lime juice.
- Sea scallops. Or bay scallops.
- Avocado salsa. More on this below!
Here’s what you need to make avocado salsa:
- Avocado.
- Tomato. I used half of a beefsteak tomato.
- Red onion. or white onion.
- Lime juice.
- Salt.
- Black pepper.
- Cayenne pepper.
Tacos with Sea Scallops Tips and Tricks
Make Your Avocado Salsa First
Whip up the fresh salsa with avocado first so that it has time to sit so the flavors can meld together. You’ll cube the avocado and dice the tomato and onion.
I find the easiest way to cut up the avocado is by slicing it in half, removing the pit, then slicing into the flesh while it’s still in the skin. Then, you can scoop it out with a spoon and add it directly to a bowl with the other ingredients.
Make sure you coat everything with the lime juice (especially the avocado—it will help to keep it from turning brown), and seasoning, and set it aside until you’re ready to assemble your tacos.
How to Prep Scallops for Searing
Start by blotting your scallops with a paper towel to remove any excess moisture. This will give you the best sear on your scallops and also reduce the amount of splattering you get when you cook them.
Then, sprinkle both sides of the scallops with lime juice and taco seasoning.
How to Sear Scallops in Olive Oil
Get the oil hot in your pan first, over medium heat. You want the scallops to immediately start sizzling the moment you lower them into the hot oil.
Sear your scallops for about 2 minutes on each side, or until the internal temperature of 145°F. Watch your scallops closely, overcooking them will likely cause them to get a little rubbery.
How to Assemble Tacos with Scallops
Once all your elements are ready, all that’s left to do is assemble your tacos! Start with adding a bed of cabbage or other greens of choice to your tortillas.
Then, add your seared scallops directly on top. Finally, top it with the avocado salsa and whatever other toppings you’d like. I kept it simple in the tacos pictured and just adding a little extra fresh lime juice. Here are some of my other favorite toppings:
- Crema or sour cream.
- Cotija cheese.
- Jalapeno peppers.
- Black beans.
- Fresh cilantro.
If you want some appetizer ideas for these tacos, check out my recipes for Tableside Guacamole at Home and Tex-Mex Queso Blanco.
How to Properly Store and Reheat Scallop Tacos
If you have any leftovers, they will last a few days in an airtight container in the refrigerator.
Unfortunately, the avocado will likely start to brown, even with the presence of the lime juice. This is from oxidation and though it doesn’t quite look appetizing, it is safe to eat for 3-4 days.
Leftover scallops will also stay delicious for 3-4 days! The best way to reheat them is to pan fry them a second time. Just get your pan hot, add a dash of oil, and reheat the scallops on the pan.
It’s best to reheat the scallops and then reassemble your tacos.
Seared Scallop Tacos with Avocado Salsa
SAVE RECIPE TO COLLECTION PIN PRINT RATEIngredients
Seared Scallops
- ½ pound sea scallops
- ½ teaspoon taco seasoning
- 2 tablespoons olive oil
- 1 tablespoon lime juice
Avocado Salsa
- 1 large hass avocado
- 2 tablespoons lime juice
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- ⅛ teaspoon cayenne pepper
- ¼ large red onion
- ½ large tomato
Taco Fixings
- 6 small corn or flour tortillas
- 2 cups greens of choice (I used chopped red cabbage)
Instructions
- Make your avocado salsa by dicing the avocado, tomato, and red onion, and adding to a bowl with the lime juice, salt, pepper, and cayenne pepper. Set aside.
- Pat your scallops dry with a paper towel (consider bamboo paper towels for a more sustainable option). Then, season both sides of the scallops with taco seasoning and sprinkle them with lime juice.
- Get the oil hot in the pan for about 3 minutes over medium-high heat. Then, carefully lower your scallops into the hot oil. Sear the scallops for about 2 minutes on both sides. They should be golden-brown on both sides and reach an internal temperature of 145°F.
- Assemble your tacos by adding greens or cabbage to your tortillas, followed by the seared scallops, and finished with the avocado salsa. Enjoy!
