I love scallops not just because they taste so good and sweet, but because they cook in a jiffy. These grilled scallop tortillas came about from using up some delicious leftover carrot and kohlrabi slaw style salad I'd made. Boy did these Ieftovers make a dish worth repeating! In reality this recipe is a 3-fer - you get the scallops, the slaw and a fabulous fresh salsa verde that you can freeze to use elsewhere. So good. And if you like to add a tostada crunch to your tortillas, but without frying them click here!
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AuthorAnn Ogden GaffneyI love scallops not just because they taste so sweet, and cook in a jiffy. Grilled scallop tortillas is a 3-fer - you get the scallops, the slaw and a fabulous fresh salsa verde. So good.
In a ziplock bag combine 1 teaspoon olive oil with 1 tablespoon lime juice and the clove of garlic. Add the scallops, mix into the lime and seal. Set aside for 20-30 minutes
In a medium bowl mix together the Greek yogurt, the scallions, 1 tablespoon lime juice and 1/2 teaspoon salt. Add in the julienned kohlrabi and carrots and toss to mix. Set aside
Make the salsa verde: In the vase of a blender add the cilantro, garlic chives, a generous pinch of salt, and all the remaining oil. Blend at high speed adding the lime juice to thin it out to a thick cream. Scrape into a bowl and set aside. You can use a food processor but the result will be chunkier.
Wrap the corn tortillas in foil and warm in the oven or heat in a skillet over a medium flame until they lightly color, but don't crisp.
Meanwhile, drain the scallops. Heat a heavy grill pan over a medium-high flame. When very hot, lightly oil and add the scallops taking care not to crowd the pan. Cook 2-3 minutes or until browned and seared on one side. Flip and cook another 1-2 minutes depending on their size - the scallops should be a little translucent in the middle.
Assemble the tortillas: arrange the warm tortillas on a large plate in a single layer. Spoon some salsa verde over each one. Add arugula leaves, then some of the slaw. Top with 2 scallops per tortilla, drizzling a little more salsa verde on top of them. Eat immediately.
Ingredients
Directions
In a ziplock bag combine 1 teaspoon olive oil with 1 tablespoon lime juice and the clove of garlic. Add the scallops, mix into the lime and seal. Set aside for 20-30 minutes
In a medium bowl mix together the Greek yogurt, the scallions, 1 tablespoon lime juice and 1/2 teaspoon salt. Add in the julienned kohlrabi and carrots and toss to mix. Set aside
Make the salsa verde: In the vase of a blender add the cilantro, garlic chives, a generous pinch of salt, and all the remaining oil. Blend at high speed adding the lime juice to thin it out to a thick cream. Scrape into a bowl and set aside. You can use a food processor but the result will be chunkier.
Wrap the corn tortillas in foil and warm in the oven or heat in a skillet over a medium flame until they lightly color, but don't crisp.
Meanwhile, drain the scallops. Heat a heavy grill pan over a medium-high flame. When very hot, lightly oil and add the scallops taking care not to crowd the pan. Cook 2-3 minutes or until browned and seared on one side. Flip and cook another 1-2 minutes depending on their size - the scallops should be a little translucent in the middle.
Assemble the tortillas: arrange the warm tortillas on a large plate in a single layer. Spoon some salsa verde over each one. Add arugula leaves, then some of the slaw. Top with 2 scallops per tortilla, drizzling a little more salsa verde on top of them. Eat immediately.
