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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The banana tree is not a true fruit at all but a giant herb and the banana is actually its berry. A banana plant produces only one bunch or hand in its life, but that bunch may have between 100 to 400 bananas. Despite its phallic shape, the banana is sterile and no fertilization takes place in the banana flowers. A banana plant grows when one of its shoots is planted.

Food Joke

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