This is a re-post of a recipe I wrote last Summer. I’m re-posting it because 1) YUM! and 2) If I don’t get some things done today, my head is going to explode. Enjoy!
***
I love cooking, and I generally prefer my own food to anyone else’s, but once in a while, I make something so delicious that it surprises me. I got the idea for these tacos on a Sunday afternoon and made them for a friend for dinner. Then I made them again for my Mama and my sister for lunch on Monday. It’s that good.
It’s also easy to make, although their is a bit of knife work involved.
Tropical Scallop Tacos
- 1 1/2 cups pineapple, diced
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 1 orange bell pepper, diced
- 2 avocados, peeled, pitted and diced
- 1 small red onion, diced
- 1 jalapeño, diced finely
- 1 pint grape tomatoes, halved
- 1 lime
- salt to taste
- 1 pound sea scallops, thawed
- balsamic vinegar glaze
- fresh whole wheat tortillas
Directions
- Coat a non-stick pan with cooking spray and heat over a medium high flame until sizzling. Dry each scallops well with a paper towel, sprinkle lightly with salt and add to the pan. Sear on each side being careful not to overcook. Remove to a fresh paper towel.
- Combine the pineapple and all the vegetables in a large bowl. Add the juice of one lime and salt. Stir gently until everything is just combined.
- Dice the scallops in to large pieces. Assemble the tacos and sauce with balsamic reduction.
This is also crazy delicious served as a salad, tossed with lettuce and napa cabbage..
