Scallop & Pepper Tacos

May/June 2013

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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.

Scallop & Pepper Tacos

Makes: 4 servings

Serving Size: 2 tacos each

Active Time:

Total Time:


  • 3/4 cup fresh parsley leaves
  • 1/3 cup fresh oregano leaves
  • 1 clove garlic, minced
  • 3 tablespoons extra-virgin olive oil, divided
  • 1 tablespoon red-wine vinegar
  • 1/4 teaspoon crushed red pepper
  • 1/8 teaspoon salt plus 1/4 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)


  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.

Tips & Notes

  • Tip: 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.
  • Tip: 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.


Per serving: 307 calories; 13 g fat (2 g sat, 9 g mono); 27 mg cholesterol; 30 g carbohydrates; 0 g added sugars; 18 g protein; 5 g fiber; 694 mg sodium; 543 mg potassium.

Nutrition Bonus: Vitamin C (158% daily value), Vitamin A (59% dv), Magnesium (19% dv), Folate & Potassium (16% dv)

Carbohydrate Servings: 2

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

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Recipe Categories

Cinco de Mayo
Ease of Preparation
Total Time
45 minutes or less
Main Ingredient
Preparation/ Technique

May/June 2013
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