Date Night · American
California Coastal Seared Scallop Tacos
Sweet, butter-seared scallops served on warm tortillas with a zesty cabbage slaw and lime crema.
Why This Works
High-heat searing caramelizes the natural sugars in the scallops, providing a sweet contrast to the acidic cabbage slaw.
The Upgrade
Add a few thinly sliced radishes for a crisp, peppery crunch that cuts through the richness of the butter.
Chef's Secret
Michelin TechniqueUse clarified butter or a high-smoke point oil to prevent the butter from burning before the scallops get a nice crust.
Ingredients
Total time including resting: 30 min
Directions
Pat the scallops very dry with paper towels to ensure a perfect golden-brown crust.
Whisk the sour cream with half of the lime juice to create a quick, tangy crema.
Toss the shredded cabbage with the remaining lime juice and a pinch of salt.
Heat a heavy skillet over high heat and add the butter until it begins to foam.
Place scallops in the pan, searing for 2 minutes on the first side without moving them.
Flip and sear for 1 minute on the second side, then remove immediately from the heat.
Assemble tacos by layering the cabbage, scallops, and a drizzle of the lime crema.
Wine Pairing
Vermentino
White Wine
The BottleTablas Creek Vermentino
Vermentino’s citrus and saline character mirror the sea-fresh sweetness of the scallops. Its vibrant acidity is necessary to lift the weight of the lime crema and tortilla.
Make It a Complete Meal
Sides the kitchen recommends alongside this dish.
Side Dish
Black Bean Salad
Quickly rinsed canned black beans with lime and cilantro add fiber and heartiness to the taco plate.
Ingredients
Directions
In a medium mixing bowl, combine the black beans, red onion, and chopped cilantro.
Whisk together the olive oil, lime juice, sea salt, and cumin in a small ramekin until emulsified.
Pour the dressing over the bean mixture.
Toss gently to ensure uniform coating, taking care not to crush the beans.
Taste and adjust seasoning with additional salt or lime juice if necessary.
Side Dish
Sliced Avocado
Creamy avocado provides a rich, buttery fat that pairs beautifully with the seared scallops.
Ingredients
Directions
Slice each avocado in half, remove the pit, and peel carefully to maintain the integrity of the flesh.
Place the halves cut-side down and slice into thin, uniform crescents.
Fan the slices onto a chilled serving plate.
Drizzle evenly with olive oil.
Garnish with Maldon salt and a pinch of Aleppo pepper.
Serve immediately with fresh lime wedges for acidity.
Member Reviews
How did it turn out?
Rate this recipe
Cooked it for guests over the weekend — everyone wanted the recipe.