A wonderfully easy entertaining recipe that celebrates the flavours of Mexican cooking, Australian seafood and the joy of eating street taco style. These scallop tacos were created by celebrity chef Justine Schofield using La Banderita street tacos.
Salsa
Ingredients
1 corn on the cob
Zest and juice of 1 lime
1 long red chilli, finely chopped
Method
To make the salsa, preheat the oven grill. Brush a little oil on the corn and cook under the grill, turning regularly for 10 minutes until lightly charred all over. Cool enough to handle then cut the kernels off the cob and place in a bowl. Mix in the remaining salsa ingredients and season with salt.
Scallop Tacos
Ingredients
La Banderita Street Tacos
1 tsp olive oil
12 scallops
Salt
25g butter
1 tsp. smoked paprika
Lime
1/4 small purple cabbage finely shredded
Method
Heat a pan over a medium heat and warm the tortillas for a minute on each side. Keep warm in a clean tea towel.
Return pan to stove and heat over high heat. Add the oil. Pat the scallops dry and season with salt. Sear on one side for no more than a minute, turn and add the butter and paprika and cook for a further 20 seconds. Remove off the heat and squeeze over 1/2 lime.
To assemble tacos, add cabbage to warm tortillas and top with scallops and corn salsa. Drizzle over smoked paprika butter.
