Prep:  15 min
Cook:  25 min
Serves:  4
Average: 4 (1 vote)
Recipe by: La Banderita
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.
Credit: Recipe by celebrity chef Justine Schofield

Recipe Shopping List

* I have read and agree to myfoodbook's Privacy Policy
Scallop Tacos by Justine Schofield
Scallop Tacos
Scallop Tacos
  1. 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
  1. Heat a pan over a medium heat and warm the tortillas for a minute on each side. Keep warm in a clean tea towel.
  2. 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.
  3. To assemble tacos, add cabbage to warm tortillas and top with scallops and corn salsa. Drizzle over smoked paprika butter.
FacebookPintrestX (Twitter)Google ClassroomShare via Email

Feedback and Reviews

Enter your food preferences

No reviews for this recipe yet.