Scallop Taco Ingredients
2 lbs. bay scallops
1 small sweet onion, roughly chopped
3 cloves garlic, smashed
3 chipotle peppers in adobo sauce
1 teaspoon dried oregano
1⁄2 teaspoon ground cumin
3⁄4 cup canned crushed fire-roasted tomatoes
1⁄4 cup chicken stock
1 black cardamom pod
1⁄2 teaspoon kosher salt
olive oil
canola oil
corn tortillas
cilantro, diced red onion, fresco cheese, and lime wedges, for garnish
STEP 1 Heat a large skillet over medium. Add the 1 Tbsp. olive oil and onion. Sauté until tender, stirring occasionally. Add in the garlic and cook for 30 seconds more. Stir in the chipotles, oregano, cumin, and cardamom, and toast for 1 minute. Add in the tomatoes, stock, and salt. Bring to a simmer, and cook for 15 minutes, stirring occasionally. Remove the cardamom pod and add the mix to a blender. Blend the mixture until smooth.
STEP 2 Lightly season the freshly rinsed and dried scallops with salt and pepper. Heat 1 tbsp. of canola oil in a large skillet over medium heat. Once the oil starts to smoke, add your scallops, working in small batches. Make sure that your scallops don’t touch. Sear the scallops for 1 1/2 minutes on each side.
STEP 3 Remove the scallops from the heat and set them on a paper towel to drain off the oil. Wipe up the old oil in the pan and start the process again until all the scallops are cooked. In a bowl, add cooked scallops and sauce mixture. Gently toss to coat.
FIN. Scoop the shallots onto a corn tortilla. Top taco with chopped cilantro, diced red onion, fresco cheese, pickled radishes and crispy shallots.
Key Kitchen Gadgets Needed:
