Scallop and Corn Tacos
Nathan Michael & Julia Flowers
2
15 minutes
20 minutes
Seafood
If you’ve never traveled to Mexico City, you’re missing out on a world of seafood. Inspired by our recent trip, we put together a recipe that will take your taste buds traveling around the world. Scallop and corn tacos. Pairing perfectly with corn, SRF scallops are packed with flavor and sized to perfection for an amazing bite.
Ingredients
1 package of Snake River Farms scallops
1 tablespoon of neutral oil
2 ears of corn, kernels cut off
1 tablespoon of butter
1 teaspoon of salt, divided
1 tablespoon of mayo
1 tablespoon of sour cream
juice and zest of half a lime
1 teaspoon of guajillo chile powder or chile powder
1 tablespoon of crumbled queso fresco cheese
2 tablespoons of cilantro, chopped
tortillas for serving
Directions
In a large sauté pan heat butter over medium heat.
Once melted add kernels and 1/2 teaspoon of salt cooking until the kernels start to develop some char, about 5 minutes. Remove from heat and let cool in a bowl.
In another bowl mix the mayo, sour cream, lime juice, zest, salt, and chile powder. Pour over the corn and mix with the cheese and cilantro.
In a clean skillet heat the oil over medium-high heat. While the pan is heating season the dry scallops on both sides with salt. Once the oil is shimmering sear the scallops for 2 to 3 minutes per side. Remove from heat.
To assemble: divide the corn salad evenly on the tortillas and top each with 2 scallops. Garnish with additional cilantro, cheese, and a squeeze of lime (if desired).