Scallop & Pepper Tacos

Scallop & Pepper Tacos

1 Review
From: EatingWell Magazine, 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.

Ingredients 4 servings

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Original recipe yields 4 servings
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  • ¾ cup fresh parsley leaves
  • ⅓ cup fresh oregano leaves
  • 1 clove garlic, minced
  • 3 tablespoons extra-virgin olive oil, divided
  • 1 tablespoon red-wine vinegar
  • ¼ teaspoon crushed red pepper
  • ⅛ teaspoon salt plus ¼ teaspoon, divided
  • 2 medium bell peppers, halved and thinly sliced
  • 1 pound large dry sea scallops (see Tips), patted dry, quartered
  • 8 6-inch corn tortillas, heated (see Tips)


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  • Ready In

  1. Place parsley, oregano, garlic, 2 tablespoons oil, vinegar, crushed red pepper and ⅛ teaspoon salt in a food processor; pulse until finely chopped.
  2. Heat ½ 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 ½ tablespoon oil in the pan, add scallops and the remaining ¼ 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 ¼ cup each scallops and peppers.
  • Look for “dry” sea scallops. “Wet” scallops, which have been treated with sodium tripolyphosphate (STP), are not only mushy and less flavorful, but will not brown properly. Some scallops have a small white muscle on the side; remove it before cooking Warm It Up
  • Warming tortillas prevents them from cracking and breaking. Here are three ways to warm your tortillas:
  • In the oven: Wrap stacks of 8 tortillas in foil; place in a 375°F oven for 10 to 15 minutes.
  • On the stove: Turn a gas or electric burner on high. Using tongs, slide one tortilla at a time over the burner for a few seconds, alternating sides, until it's softened and beginning to char. Cover tortillas to keep warm.
  • In the microwave: Wrap a stack of 8 tortillas in a barely damp, clean kitchen towel (or paper towel); microwave on High for 30 to 45 seconds.

Nutrition information

  • Serving size: 2 tacos
  • Per serving: 307 calories; 13 g fat(2 g sat); 5 g fiber; 30 g carbohydrates; 18 g protein; 65 mcg folate; 27 mg cholesterol; 3 g sugars; 0 g added sugars; 2,970 IU vitamin A; 95 mg vitamin C; 92 mg calcium; 2 mg iron; 694 mg sodium; 543 mg potassium
  • Nutrition Bonus: Vitamin C (158% daily value), Vitamin A (59% dv)
  • Carbohydrate Servings: 2
  • Exchanges: 1½ starch, 1 vegetable, 2 lean meat, 2 fat

Reviews 1

July 15, 2013
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By: Deborah J Bell
Easy, Flavorful, Light - so good! I love this recipe so much! I've made it three times since I discovered it two weeks ago. It's so pretty and flavorful, and easy to do (if you have a blender with a puree setting or a food processor). Coworkers and roommates have commented multiple times on how good it smells, even when it's cold! It's a bit expensive, and it was hard to find the dry scallops, but worth it. Pros: Easy, Flavorful, Pretty Cons: Requires blender/food processor, kind of expensive
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