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.

EatingWell Test Kitchen
Source: EatingWell Magazine, May/June 2013
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Place parsley, oregano, garlic, 2 tablespoons oil, vinegar, crushed red pepper and 1/8 teaspoon salt in a food processor; pulse until finely chopped.

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  • 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.

  • Fill each tortilla with about 1/4 cup each scallops and peppers.

Tips

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 Facts

307.3 calories; protein 17.6g 35% DV; carbohydrates 30.4g 10% DV; exchange other carbs 2; dietary fiber 4.6g 19% DV; sugars 2.9g; fat 12.9g 20% DV; saturated fat 1.9g 9% DV; cholesterol 27.2mg 9% DV; vitamin a iu 2969.9IU 59% DV; vitamin c 94.9mg 158% DV; folate 65.2mcg 16% DV; calcium 92.1mg 9% DV; iron 2mg 11% DV; magnesium 77mg 28% DV; potassium 542.8mg 15% DV; sodium 693.5mg 28% DV; thiamin 0.1mg 10% DV.

Reviews (1)

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1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
07/15/2013
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 Read More