Seared Scallop Tacos with Mango Salsa and Creamy Avocado Sauce

Why You’ll Love This Scallop Tacos

Hey there, kitchen buddies! If you’re looking for a meal that’s easy to toss together but packs a serious punch of flavor, these scallop tacos are right up your alley. Imagine juicy scallops seared to perfection, topped with bright mango salsa and a smooth avocado cream that makes every bite feel like a mini vacation. It’s no wonder scallop tacos have become a go-to meal for folks from busy parents to food enthusiasts craving something fresh and fun.

This recipe is a total winner because it’s super simple and quick whip it up in under 30 minutes, perfect for those nights when you’re racing the clock. Plus, it’s loaded with health perks, like lean protein from the scallops that keeps you feeling full and energized without weighing you down. And the best part? These tacos are incredibly versatile, easily swappable for different diets, so everyone at the table can enjoy them just the way they like.

Let’s not forget that burst of taste from the spring mango salsa and avocado-coconut cream, which adds a fresh twist that makes these tacos stand out from the crowd. Whether you’re a student squeezing in a quick dinner or a traveling foodie experimenting with new flavors, this dish will have you coming back for more. Total preparation time is about 30 minutes, including 15 minutes for the salsa and 5 for the avocado cream, so you can dive in without much hassle.

The Ease of Getting It Just Right

Alright, folks, this scallop tacos recipe isremarkably simple and quick to make, perfect for busy weeknights or spontaneous meals. With minimal ingredients and a straightforward cooking method, you can enjoy delicious scallop tacos in under 30 minutes. Tips like drying the scallops twice for the best sear make the process even smoother, ensuring you get that golden crust every time.

Health Benefits You Can’t Ignore

Packed with lean protein from fresh scallops, these tacos offer a nutritious option that supports wellness. Scallops are low in calories and rich in vitamins, making these scallop tacos a smart choice for a balanced diet. For more on how scallops boost your health, check out this article on scallop benefits it’s a game-changer for anyone watching what they eat.

Fun Ways to Mix It Up

This scallop tacos recipe adapts easily to various dietary needs, including gluten-free, low-calorie, and even vegan options with suitable substitutions, making it inclusive for many food preferences. The distinctive flavor comes from that unique blend of fresh seafood paired with vibrant toppings like the spring mango salsa. It’s all about creating memorable moments around the table, just like my blog aims to do.

Essential Ingredients for Scallop Tacos

Okay, let’s talk about the stars of the show the ingredients that make these scallop tacos sing! I love how simple and fresh everything is, pulling together a meal that’s both tasty and easy on the wallet. You’ll need a mix of seafood, veggies, and a few pantry staples to bring this recipe to life, and trust me, once you see how they all come together, you’ll be hooked.

To keep things organized, here’s a full structured list of everything you need. Remember, the key is using precise measurements for the best results don’t skip any of these!

Main Ingredients

• 1¼ pounds sea scallops (about 16 scallops)
• 1 tablespoon butter
• 1 tablespoon extra virgin olive oil
• 8-10 corn tortillas
• Kosher salt (to taste)
• Fresh ground pepper (to taste)

Spring Mango Salsa Ingredients

• 1 ripe mango, pitted, peeled, and diced small
• 1 cup cherry or grape tomatoes, quartered
• ½ cup julienned or finely chopped radish
• ½ packed cup fresh cilantro leaves, chopped
• Juice from 1 lime
• Kosher salt (to taste)
• Fresh ground pepper (to taste)

Avocado-Coconut Cream Ingredients

• 1 ripe Hass avocado
• Juice from 1 lime
• 1 jalapeño pepper, coarsely chopped
• 1/3 cup light coconut milk (canned)
• ½ teaspoon honey
• Kosher salt (to taste)

For special tweaks, like going vegan, swap scallops with seasoned oyster mushrooms. These ingredients make the recipe inclusive, whether you’re aiming for gluten-free with corn tortillas or low-calorie by lightening up the toppings.

If you’re curious about more recipes, check out our simple taco ideas for even more inspiration.

How to Prepare the Perfect Scallop Tacos: Step-by-Step Guide

Alright, let’s get down to the fun part cooking up these scallop tacos! I’m all about keeping things straightforward, so I’ll walk you through each step like we’re chatting in the kitchen. With the spring mango salsa and avocado-coconut cream in the mix, your tacos will be bursting with flavor that feels like a beach day in every bite.

First off, pat the scallops dry and season with kosher salt, then pop them in the fridge on a paper towel-lined plate. Next, whip up the mango salsa by mixing the mango, tomatoes, radish, cilantro, lime juice, salt, and pepper, and let it chill. Blend the avocado, lime juice, jalapeño, coconut milk, honey, and salt until smooth for that avocado-coconut cream, then refrigerate it too.

Getting Those Scallops Just Right

Before cooking, pat the scallops dry again and add fresh ground pepper. Heat a large skillet over high heat and toss in half a tablespoon each of butter and olive oil. Once it’s bubbling, add half the scallops, space them out, and cook undisturbed for 90 seconds per side to get that golden crust while keeping the inside pink. Transfer them to a paper towel-lined plate, then repeat with the rest, wiping the skillet clean first.

Assembling Your Masterpiece

Slice the scallops into quarters, warm the tortillas by microwaving or charring them on the burner for extra flavor, and then assemble. Spread the avocado-coconut cream on each tortilla, add 6-8 pieces of scallop, and top with that vibrant mango salsa. Serve right away for the best taste it’s that simple!

1. Rinse and pat dry the fresh scallops, then season with salt, pepper, and optional spices to prepare for cooking.
2. Heat a skillet over medium-high heat, add a small amount of oil, and sear the scallops for 2-3 minutes on each side until golden and cooked through.
3. Warm the corn tortillas on a dry pan or griddle for about 30 seconds per side to make them pliable.
4. Prepare taco toppings by shredding cabbage, chopping cilantro, and mixing lime juice with sour cream or Greek yogurt for a zesty sauce.
5. Assemble the tacos by layering cooked scallops on tortillas, adding shredded cabbage, cilantro, and a dollop of the lime sauce.
6. Garnish with additional lime wedges and serve immediately for the best flavor and texture. For vegan swaps, sauté mushrooms similarly.

this …

Dietary Substitutions to Customize Your Scallop Tacos

You know, one of the coolest things about scallop tacos is how you can tweak them to fit your style whether you’re going vegan or just mixing up flavors. With the spring mango salsa and avocado-coconut cream, it’s easy to keep that fresh vibe while making changes. Let’s chat about some smart swaps that keep the fun alive.

• Replace scallops with seasoned oyster mushrooms or hearts of palm for a vegan-friendly taco.
• Use shrimp or tilapia as alternate seafood proteins if scallops are hard to find.
• Swap shredded cabbage for jicama or radish for a different crunch.
• Experiment with sauces like avocado crema or chipotle mayo for a flavor twist.
• Adjust seasonings to your taste, like going mild for sensitive palates or adding extra chili for some heat.

Mastering Scallop Tacos: Advanced Tips and Variations

Once you’re comfortable with the basics, let’s level up your scallop tacos game! These tips will help you nail that perfect sear and add some wow factor, especially with the spring mango salsa bringing in that fresh pop. It’s all about making your meal memorable and tasty.

To enhance scallop texture, use a hot skillet for quick searing and avoid overcrowding. For flavor boosts, try the mango salsa or pickled red onions. Serve on a wooden platter with garnishes for visual appeal, and prep ahead by making the cream and veggies in advance.

Pro Tips for Success

Drying scallops thoroughly twice is key for searing, and not moving them during cooking helps develop that crust. Warming tortillas on the burner adds extra flavor too.

How to Store Scallop Tacos: Best Practices

So, you’ve made a bunch of these scallop tacos and have leftovers smart move! Storing them properly keeps that fresh taste from the mango salsa and avocado-coconut cream intact. Let’s keep it simple so your next meal is just as good as the first.

Store cooked scallops and toppings separately in airtight containers in the fridge for up to 2 days. Don’t freeze cooked tacos as they might get mushy, but raw scallops can be frozen and thawed. Reheat gently in a skillet to keep them tender, and always assemble fresh for the best texture.

FAQs: Frequently Asked Questions About Scallop Tacos

Scallop Tacos

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Print Recipe

Pin Recipe

🦪 Experience the perfect blend of tender seared scallops with fresh, vibrant mango salsa for a refreshing and flavorful taco.
🥑 Creamy avocado-coconut sauce adds a smooth and rich contrast, making these tacos a gourmet treat that’s quick to prepare.

• Total Time: 30 minutes
• Yield: 8–10 tacos 1x

Ingredients

Scale 1x2x3x

1¼ pounds sea scallops (about 16 scallops)

1 tablespoon butter

1 tablespoon extra virgin olive oil

8–10 corn tortillas

Kosher salt (to taste)

Fresh ground pepper (to taste)

1 ripe mango, pitted, peeled, and diced small

1 cup cherry or grape tomatoes, quartered

½ cup julienned or finely chopped radish

½ packed cup fresh cilantro leaves, chopped

Juice from 1 lime

Kosher salt (to taste)

Fresh ground pepper (to taste)

1 ripe Hass avocado

Juice from 1 lime

1 jalapeño pepper, coarsely chopped

1/3 cup light coconut milk (canned)

½ teaspoon honey

Kosher salt (to taste)

Cook Mode Prevent your screen from going dark

Instructions

1-First off, pat the scallops dry and season with kosher salt, then pop them in the fridge on a paper towel-lined plate.

2-Next, whip up the mango salsa by mixing the mango, tomatoes, radish, cilantro, lime juice, salt, and pepper, and let it chill.

3-Blend the avocado, lime juice, jalapeño, coconut milk, honey, and salt until smooth for that avocado-coconut cream, then refrigerate it too.

4-Before cooking, pat the scallops dry again and add fresh ground pepper.

5-Heat a large skillet over high heat and toss in half a tablespoon each of butter and olive oil.

6-Once it’s bubbling, add half the scallops, space them out, and cook undisturbed for 90 seconds per side to get that golden crust while keeping the inside pink.

7-Transfer them to a paper towel-lined plate, then repeat with the rest, wiping the skillet clean first.

8-Slice the scallops into quarters, warm the tortillas by microwaving or charring them on the burner for extra flavor, and then assemble.

9-Spread the avocado-coconut cream on each tortilla, add 6-8 pieces of scallop, and top with that vibrant mango salsa.

10-Serve right away for the best taste it’s that simple!

1-Rinse and pat dry the fresh scallops, then season with salt, pepper, and optional spices to prepare for cooking.

2-Heat a skillet over medium-high heat, add a small amount of oil, and sear the scallops for 2-3 minutes on each side until golden and cooked through.

3-Warm the corn tortillas on a dry pan or griddle for about 30 seconds per side to make them pliable.

4-Prepare taco toppings by shredding cabbage, chopping cilantro, and mixing lime juice with sour cream or Greek yogurt for a zesty sauce.

5-Assemble the tacos by layering cooked scallops on tortillas, adding shredded cabbage, cilantro, and a dollop of the lime sauce.

6-Garnish with additional lime wedges and serve immediately for the best flavor and texture. For vegan swaps, sauté mushrooms similarly.

Last Step:

Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.

Notes

🦪 Thoroughly dry scallops twice for perfect searing and crust development.
🔥 Avoid moving scallops during cooking to ensure a golden crust.
🌮 Warm tortillas directly on the burner for enhanced flavor and slight char.

• Author: Brandi Oshea
• Prep Time: 15 minutes
• Cook Time: 7 minutes
• Category: Main Dish
• Method: Searing and assembling
• Cuisine: Fusion
• Diet: Gluten-Free

Nutrition

• Serving Size: 1 taco
• Calories: 220 kcal
• Sugar: 4 g
• Sodium: 300 mg
• Fat: 12 g
• Saturated Fat: 4 g
• Unsaturated Fat: 6 g
• Trans Fat: 0 g
• Carbohydrates: 15 g
• Fiber: 4 g
• Protein: 14 g
• Cholesterol: 55 mg