I made scallop tacos last night, and they are my favorite! And it’s easy and fast. From start to finish you’ll have this meal done in less than 20 minutes. They are so easy and melt-in-your-mouth yummy!

  • 1.25lb scallops (about 4/taco depending on size)
  • Shredded red cabbage
  • Chopped cilantro
  • Diced Avocado
  • Small tortillas. (I prefer Tortilla Land Raw Flour Tortillas. No preservatives and available at City Market)
  • Your favorite Pesto (About a Tbs spread on the tortilla)
  • Grilled red onions (I love to caramelize with a splash of balsamic vinegar)

After scallops are thawed & patted dry of any excess moisture, heat a couple tablespoons of butter in a hot skillet. Add a sprig of fresh rosemary or sage if you have it and some crushed garlic. When pan is hot & butter near brown, sauté one side of scallop about 2-3 minutes then flip and finish with another 30 seconds. Remember you can eat these raw if you wanted. That is how fresh they are! So keep in mind they are just as good when undercooked a little.

In a food processor you can shred some red cabbage or just finely chop. Peel the cilantro leaves off the stem. Slice your avocado. Spread a teaspoon of pesto on your tortilla and other fixings. Top with ~4 scallops.

Serves 4 to 5 people @ 2 small tacos a person

Shizam. Best taco ever.


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  2. Pingback: ALASKA PESTO BACON SCALLOP TACO - Sierra Seafood Co.

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