A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
Grilled Scallop Tacos With Black Bean Salsa
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- #82637
serves/makes:
ready in:
2-5 hrs
2-5 hrs
2 reviews
ingredients
24 large sea scallops
6 flour tortillas (8-inch size)
1 cup finely shredded red cabbage
SALSA
2 tablespoons fresh lime juice
1 tablespoon fresh orange juice
1 teaspoon kosher salt
2 cups stemmed, seeded, finely diced ripe tomatoes
3/4 cup canned black beans, rinsed and drained
1/4 cup finely diced red onion
2 tablespoons finely chopped fresh cilantro
1/2 jalapeno, stemmed, seeded, and minced
MARINADE
3 tablespoons fresh orange juice
3 tablespoons fresh lime juice
3 tablespoons extra virgin olive oil
1 tablespoon finely chopped fresh cilantro
2 teaspoons minced garlic
directions
SALSA: In a medium bowl whisk the lime juice, orange juice, and salt. Add the remaining salsa ingredients. Mix, cover, and allow to sit at room temperature for about 2 hours. Just before serving, drain off and discard the accumulated liquid in the bottom of the bowl.
MARINADE: In a medium bowl whisk the marinade ingredients.
Wash the scallops and remove the small, tough side muscle. Add the scallops to the marinade and stir to coat. Cover with plastic wrap and refrigerate for 1 hour.
TACOS: Remove the scallops from the bowl and discard the marinade. Place the scallops on the grate 1 to 2 inches apart.
Grill over Direct High heat until just opaque in the center, 4 to 6 minutes, turning once.
Meanwhile, wrap three tortillas in each of two foil packets. Grill over Direct Medium heat for 2 to 4 minutes to warm and soften.
Remove the scallops and tortillas from the grill.
To serve, give each person a warm tortilla and pass around the scallops and fillings so each can assemble their own taco.
added by
glewis
nutrition data
Nutritional data has not been calculated yet.
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reviews & comments
October 8, 2013
Forget fish tacos, scallop tacos are amazing! This is incredible! We made these yesterday and my husband said we have to make them again soon! Scallops are expensive but totally worth it for this recipe. It took a little practice to get the scallops just right on the grill, a few got overcooked in the process but it was still good. Just watch them very carefully as they go from raw to rubber quickly. I can't wait to make these again!
June 15, 2008
Found it easy to make and it turned out tasty and light for a hot summer day meal. The marinade gave a nice flavor to the scallops, slighty garlicy and tart, and the salsa complimented them but did not overpower. I definitely would make it again.