This delicious Scallop Fish Taco recipe and photo were shared with me by Karen Calanchini, Food Stylist and Photographer, of Redding, CA.
This is a fun and delicious way to enjoy the fresh flavors of Mexican cuisine all wrapped up in a soft taco. This will even work with your diet!
For more great Low Fat Recipes, Low Calorie
Recipes, Low Carbohydrate recipes, and Diabetic Recipes, check out
my
Diet Recipe Index. Also check out my
Nutritional Chart for fat grams, carbohydrate grams, and calories for all your favorite foods.
More of Linda's great
Sandwich Recipes.
Scallop Fish Taco Recipe
Recipe Type:
Scallop,
Sandwich,
Diet
Yields: 2 servings
Prep time: 15 min
Cook time: 6 min
Ingredients:
1/2 pound sea scallops*
Freshly squeezed
lemon juice or lime juice
Seasoning salt
1 cup shredded
cabbage
3 to 4 green
onions, thinly sliced (white part and some of the green)
1/4 cup fresh chopped cilantro
2 tablespoons light or fat-free mayonnaise
1 tablespoon cider vinegar
Splenda to taste**
Dash of
Tabasco
Salt and pepper to taste
2 (6-inch) flour or wheat low-fat tortillas, warmed
*
Most purchased scallops are wet-packed and have been soaked in a liquid solution
that keeps them looking white. To remove this solution, rinse the scallops
thoroughly and then pat them dry with paper towels. If you can find "dry-packed"
scallops (which have not been soaked), you don't need to rinse them. Scallops
have an adductor muscle (sometimes called a "foot") on it's side. It's a tough
little tab of meat that you should cut off before cooking the scallop because it
can be kind of chewy.
** Splenda is the trade name for the dietary sweetener sucralose. This non-calorie sweetener is derived from sugar.
Preparation:
Wash the scallops gently and pat dry with some paper towel.
In a large re-sealable plastic bag or a bowl, add scallops; sprinkle lemon juice and
seasoning salt over the scallops and toss to coat. Cover and refrigerate at least 30 minutes but no more than 1 hour.
In a medium-size bowl, combine cabbage, green onions, cilantro, mayonnaise, cider
vinegar, Splenda, Tabasco, salt, and pepper. Cover and refrigerate until ready to use.
When ready to cook, remove scallops from refrigerator.
Drain well, and pat dry (be sure that they are well dried before cooking, so the surface sears, rather than steams).
In a large non-stick frying pan that has been sprayed with
olive oil cooking spray, heat over medium-high heat until hot but not smoking. When the
pan is hot, place scallops in the pan; sear each side for approximately 4
minutes or until an instant-read
cooking or meat thermometer inserted into their centers reach 115 degrees F. Remove from heat. The
carryover cooking will add another 10 to 15 degrees, for an ideal final temperature of 125 to 130 degrees F. They should also have
lost their translucence and turn opaque. Immediately remove scallops from
pan to avoid over cooking while plating (scallops are muscles and will toughen with overcooking).
This
is the type of cooking and meat thermometer that I prefer and use in my cooking. I get many readers
asking what cooking/meat thermometer that I prefer and use in my cooking and baking. I, personally, use the
Thermapen Thermometer shown in the photo on the right. Originally designed for professional users, the
Super-Fast Thermapen Thermometer is used by chefs all over the world.
Wrap tortillas in paper toweling and warm in microwave. Spoon 1/2 cup of cabbage mixture onto each tortillas. Add 1/2 of the scallops. Fold in sides and roll up to serve.
Makes 2 servings.
