Tacos with Sea Scallops and Jicama-Peanut Slaw

Forget going out to eat or ordering takeout every time you crave Mexican food. Try making Tacos with Sea Scallops and Jicama-Peanut Slaw at home. This main course has 397 calories, 24g of protein, and 14g of fat per serving. This dairy free and pescatarian recipe serves 4 and costs $2.57 per serving. It is brought to you by Leites Culinaria. Many people made this recipe, and 337 would say it hit the spot. The Fourth Of July will be even more special with this recipe. From preparation to the plate, this recipe takes roughly 30 minutes. A mixture of olive oil, juice of orange, salt, and a handful of other ingredients are all it takes to make this recipe so flavorful. All things considered, we decided this recipe deserves a spoonacular score of 77%. This score is solid. If you like this recipe, take a look at these similar recipes: Seared Sea Scallops on Asian Slaw, Spicy Shrimp Tacos with Jicama Slaw, and Seared Sea Scallops With Banyuls Vinegar And Chicory Slaw.

Servings: 4

Preparation duration: 30 minutes

 

Ingredients:

1/2 cup chopped chicharrones (fried pork rinds; optional)

1/4 cup finely chopped cilantro

2 large clementines or 1 navel orange, peeled and diced (1 cup)

8 to 10 soft corn or flour tortillas, warm

1 habanero chile, minced

1 cup diced jicama (1/4-inch pieces)

Juice of 1 large clementine or 1/2 navel orange

1 lime, cut into wedges (optional)

1 tablespoon vegetable or olive oil

1/2 cup chopped red onion

1/4 cup chopped, salted, roasted peanuts

1 teaspoon salt

1 pound sea scallops

Equipment:

paper towels

frying pan

spatula

Cooking instruction summary:

Make the pico de piñata1. Stir together the jicama, clementine or orange segments and juice, lime juice, if desired, red onion, cilantro, chile, and salt. (If using lime juice, aim to use half as much lime juice as orange or clementine juice.) Set aside.Cook the scallops2. Heat a large, heavy skillet over medium-high heat until hot. While the skillet is heating, pat the scallops dry with paper towels and season them with salt. Add the oil to the skillet and swirl to coat the bottom. Immediately add the scallops, one by one so they aren’t touching, and cook, without moving, until the undersides are browned, 2 to 3 minutes. (When the scallops are ready, they will move when you shake the pan or nudge them with a metal spatula because their browned crust will release them from the pan.) Flip the scallops and sear on the other side until just cooked through, 1 to 2 minutes more, depending on the size of the scallops.3. Assemble the tacos4. Add the chicharrones, if using, and peanuts to the pico de piñata. Cut the scallops into 1/2- to 1-inch pieces. Pile the scallops and pico de piñata on the tortillas. Serve with the lime wedges for squeezing, if desired.

 

Step by step:


1. Make the pico de piñata

2. Stir together the jicama, clementine or orange segments and juice, lime juice, if desired, red onion, cilantro, chile, and salt. (If using lime juice, aim to use half as much lime juice as orange or clementine juice.) Set aside.Cook the scallops

3. Heat a large, heavy skillet over medium-high heat until hot. While the skillet is heating, pat the scallops dry with paper towels and season them with salt.

4. Add the oil to the skillet and swirl to coat the bottom. Immediately add the scallops, one by one so they aren’t touching, and cook, without moving, until the undersides are browned, 2 to 3 minutes. (When the scallops are ready, they will move when you shake the pan or nudge them with a metal spatula because their browned crust will release them from the pan.) Flip the scallops and sear on the other side until just cooked through, 1 to 2 minutes more, depending on the size of the scallops.

5. Assemble the tacos

6. Add the chicharrones, if using, and peanuts to the pico de piñata.

7. Cut the scallops into 1/2- to 1-inch pieces. Pile the scallops and pico de piñata on the tortillas.

8. Serve with the lime wedges for squeezing, if desired.


Nutrition Information:

Quickview
416k Calories
24g Protein
13g Total Fat
49g Carbs
15% Health Score
Limit These
Calories
416k
21%

Fat
13g
21%

  Saturated Fat
2g
17%

Carbohydrates
49g
17%

  Sugar
9g
11%

Cholesterol
30mg
10%

Sodium
1545mg
67%

Get Enough Of These
Protein
24g
49%

Phosphorus
556mg
56%

Vitamin C
45mg
56%

Selenium
30µg
43%

Folate
127µg
32%

Manganese
0.6mg
30%

Vitamin B1
0.41mg
27%

Vitamin B12
1µg
27%

Vitamin B3
4mg
24%

Fiber
5g
23%

Iron
3mg
18%

Potassium
608mg
17%

Magnesium
65mg
16%

Vitamin B6
0.24mg
12%

Calcium
113mg
11%

Zinc
1mg
11%

Copper
0.22mg
11%

Vitamin B2
0.14mg
9%

Vitamin K
7µg
8%

Vitamin B5
0.67mg
7%

Vitamin E
0.97mg
6%

Vitamin A
112IU
2%

covered percent of daily need
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Food Trivia

If improperly prepared, fugu, or puffer fish, can kill you since it contains a toxin 1,200 times deadlier than cyanide.

Food Joke

A man walked into the bar at a hotel that was hosting a convention of personal hygiene product salesmen. He sat down at a table with some of his fellow salesmen. Immediately one of the other salesmen says to him: "Hey Bill! We were just talking about you. Your territory sucks! Nobody was ever able to make a living in it before you. But now, you son-of-a-gun, you win the all-expense-paid trip to Vegas three years in a row, selling almost twice as much as anyone else in the whole Southwest region! How in the hell do you do it?" Bill replied, "Its easy! I take a big engraved silver bowl and fill it up with fresh dogcrap. Next I garnish it carefully with parsley sprigs, celery stalks, scallions, olives and thin-sliced red bell pepper rings. I take this to the airport and set it on a table on an elegantly embroidered white tablecloth. I serve samples on cocktail wafers to all who pass by. As soon as someone takes a bite they usually say 'Jesus Christ! This stuff tastes like CRAP!' I reply 'Yes sir! That's what it is! Would you care to buy a toothbrush?"

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