Zesty Scallop Tacos with Tomatillo-Pear Salsa
Blistered Shishito Peppers
Cooking time
20 minutes
Servings
2/4
Calories
800 /serving
Take it up a notch on taco night. Bright, zingy flavours are overflowing 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 shishitos.
We will send you:
- 340g Scallops
- 14g Cilantro
- 225g Tomatillos
- 1 Asian pear
- 1 Lime
- 170g Shishito peppers
- 114g Avocado purée
- 60g Cotija cheese (contains lipase)
- 6 Wheat flour tortillas
- 8g Smoky Mexican Moments spices (smoked paprika, cumin powder, garlic flakes, coriander powder, paprika, oregano, black peppercorns, allspice, cloves, cinnamon)
Contains: Milk • Scallops • Sulphites • Wheat
You will need:
Large pan
Oil
Salt & pepper (S&P)
Total Fat
31 g
Saturated Fat
8 g
Sodium
1780 mg
Total Carb
97 g
Sugars
21 g
Protein
40 g
Fibre
15 g
Preparation
Mise en place
- Remove the husks from the tomatillos; small-dice.
- Core and small-dice the pear.
- Halve the lime; juice ½ and cut the remaining ½ into wedges.
- 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; 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!
Camp Goodfood is back!
Choose from an exciting selection of 6 kid-approved recipes to make together as a team. Includes a fun starter kit, instructions split between adult & child, and hilarious videos starring Richard and Jordana.
*Health Canada recommends cooking shellfish to a minimum internal temperature of 74°C.
