Zesty Scallop Tacos with Tomatillo-Pear Salsa
Blistered Shishito Peppers
Cooking time
20 minutes
Servings
2/4
Calories
720 /serving
Take it up a notch on taco night. It’s overflowing with bright, zingy flavours in no small part thanks to an ingenious salsa that combines pear, tomatillos and cilantro with a shower of lime juice. Pan-seared scallops get a pinch of smoky Mexican spices, and a boost from blistered shishito peppers on the side.
We will send you:
- 340g Scallops
- 1 Asian pear
- 170g Shishito peppers
- 225g Tomatillos
- 14g Cilantro
- 2 Limes
- 114g Avocado purée
- 60g Cotija cheese (contains lipase)
- 6 Wheat flour tortillas
- 8g Smoky Mexican Moments spices (smoked paprika, cumin, garlic flakes, coriander, paprika, oregano, black peppercorns, allspice, cloves, cinnamon)
Contains: Milk, Scallops, Wheat
You will need:
Large pan
Oil
Salt & pepper (S&P)
Total Fat
32 g
Saturated Fat
9 g
Sodium
1800 mg
Total Carb
79 g
Sugars
17 g
Protein
36 g
Fibre
14 g
Preparation
Mise en place
Remove the husks from the tomatillos; small-dice. Core and small-dice the pear. Juice 1 lime (double for 4 portions) and quarter the remaining lime. Roughly chop the cilantro leaves and stems. In a medium bowl, combine the shishitos, a drizzle of oil, ½ the spices and S&P. Rinse the scallops under cold water and pat dry with paper towel; season with S&P. If necessary, remove the muscle on the edge. In a second medium bowl, combine the scallops, a drizzle of oil, the remaining spices and S&P.
Make the tomatillo-pear salsa
In a large bowl, combine the tomatillos, pear, cilantro, lime juice, a drizzle of oil and S&P.
Cook the shishitos & scallops
In a large pan, heat a drizzle of oil on medium-high. Add the shishitos and sauté, 5 to 7 min., until browned and beginning to soften. Transfer to a bowl and squeeze the juice of 1 lime wedge (double for 4 portions) over. In the same pan, heat a drizzle of oil on medium. Add the scallops* and cook, 1 to 2 min. per side, until cooked as desired. Transfer to a paper towel-lined plate. Wipe out and reserve the pan.
Toast the tortillas
In the same pan, heat a drizzle of oil on medium. Working in batches, add the tortillas and toast, 15 to 30 sec. per side, until warmed through and beginning to brown.
Plate your dish
Divide the tortillas and shishitos between your plates. Spread the tortillas with the avocado purée. Top with the scallops, tomatillo-pear salsa and cheese. Squeeze the juice from the remaining lime wedges over. Bon appétit!
Plant Based For Beginners
Goodfood has teamed up with top Canadian foodie influencers to deliver simple, healthy and delicious recipes you'll look forward to tasting. Discover the easiest way to eat plant-based!
*Health Canada recommends cooking shellfish to a minimum internal temperature of 74°C.
