Scallop & Pepper Tacos

The recipe Scallop & Pepper Tacos can be made in approximately 35 minutes. One portion of this dish contains approximately 18g of protein, 13g of fat, and a total of 320 calories. This recipe serves 4. For $3.07 per serving, this recipe covers 26% of your daily requirements of vitamins and minerals. 197 people were glad they tried this recipe. It is brought to you by Eating Well. It works well as a Mexican main course. If you have oregano leaves, corn tortillas, salt, and a few other ingredients on hand, you can make it. It is a good option if you're following a gluten free, dairy free, and pescatarian diet. With a spoonacular score of 96%, this dish is tremendous. Similar recipes include Cumin-Seared Scallop Tacos, Pepper and Coriander Scallop Skewers with Tarragon Salad, and Grilled Sea Scallop Skewers with Creamy Hot Pepper and Garlic Vinaigrette with Toasted Breadcrumbs.

Servings: 4

Preparation duration: 35 minutes

 

Ingredients:

2 medium bell peppers, halved and thinly sliced

8 6-inch corn tortillas, heated (see Tips)

1/4 teaspoon crushed red pepper

3/4 cup fresh parsley leaves

1 clove garlic, minced

3 tablespoons extra-virgin olive oil, divided

1/3 cup fresh oregano leaves

1 tablespoon red-wine vinegar

1/8 teaspoon salt plus 1/4 teaspoon, divided

1 pound large dry sea scallops (see Tips), patted dry, quartered

Equipment:

food processor

frying pan

bowl

Cooking instruction summary:

Place parsley, oregano, garlic, 2 tablespoons oil, vinegar, crushed red pepper and 1/8 teaspoon salt in a food processor; pulse until finely chopped.Heat 1/2 tablespoon of the remaining oil in a large nonstick skillet over medium-high heat. Add bell peppers and cook, stirring, until softened, 3 to 5 minutes. Transfer to a bowl. Heat the remaining 1/2 tablespoon oil in the pan, add scallops and the remaining 1/4 teaspoon salt. Cook, stirring, until just cooked through, 3 to 4 minutes. Add the herb sauce to the pan, remove from the heat and stir to coat.Fill each tortilla with about 1/4 cup each scallops and peppers.

 

Step by step:


1. Place parsley, oregano, garlic, 2 tablespoons oil, vinegar, crushed red pepper and 1/8 teaspoon salt in a food processor; pulse until finely chopped.

2. Heat 1/2 tablespoon of the remaining oil in a large nonstick skillet over medium-high heat.

3. Add bell peppers and cook, stirring, until softened, 3 to 5 minutes.

4. Transfer to a bowl.

5. Heat the remaining 1/2 tablespoon oil in the pan, add scallops and the remaining 1/4 teaspoon salt. Cook, stirring, until just cooked through, 3 to 4 minutes.

6. Add the herb sauce to the pan, remove from the heat and stir to coat.Fill each tortilla with about 1/4 cup each scallops and peppers.


Nutrition Information:

Quickview
319k Calories
17g Protein
13g Total Fat
34g Carbs
46% Health Score
Limit These
Calories
319k
16%

Fat
13g
20%

  Saturated Fat
1g
12%

Carbohydrates
34g
11%

  Sugar
3g
4%

Cholesterol
27mg
9%

Sodium
552mg
24%

Get Enough Of These
Protein
17g
36%

Vitamin K
218µg
208%

Vitamin C
91mg
111%

Vitamin A
2920IU
58%

Phosphorus
571mg
57%

Vitamin B12
1µg
27%

Fiber
6g
27%

Selenium
18µg
26%

Manganese
0.49mg
24%

Vitamin E
3mg
23%

Vitamin B6
0.43mg
22%

Magnesium
86mg
22%

Iron
3mg
20%

Folate
74µg
19%

Potassium
574mg
16%

Zinc
2mg
14%

Calcium
134mg
13%

Vitamin B3
2mg
13%

Copper
0.16mg
8%

Vitamin B2
0.14mg
8%

Vitamin B1
0.11mg
7%

Vitamin B5
0.58mg
6%

covered percent of daily need
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