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.