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20 minute dinner recipes

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Scallop & Pepper Tacos


From EatingWell:  May/June 2013

Take a break from classic taco fillings with this scallop, herb and bell pepper taco recipe. Swap peeled raw shrimp for the scallops if you prefer.

4 servings | Active Time: 35 minutes | Total Time: 35 minutes



  1. Place parsley, oregano, garlic, 2 tablespoons oil, vinegar, crushed red pepper and 1/8 teaspoon salt in a food processor; pulse until finely chopped.
  2. Heat 1/2 tablespoon of the remaining oil in a large nonstick skillet over medium-high heat. Add bell peppers and cook, stirring, until softened, 3 to 5 minutes. Transfer to a bowl. Heat the remaining 1/2 tablespoon oil in the pan, add scallops and the remaining 1/4 teaspoon salt. Cook, stirring, until just cooked through, 3 to 4 minutes. Add the herb sauce to the pan, remove from the heat and stir to coat.
  3. Fill each tortilla with about 1/4 cup each scallops and peppers.


Per serving : 307 Calories; 13 g Fat; 2 g Sat; 9 g Mono; 27 mg Cholesterol; 30 g Carbohydrates; 18 g Protein; 5 g Fiber; 694 mg Sodium; 543 mg Potassium

2 Carbohydrate Serving

Exchanges: 1 1/2 starch, 1 vegetable, 2 lean meat, 2 fat

Tips & Notes