Alaska Scallop & Cashew Slaw Tacos
- Preparation Time: 15 minutes
- Cook time: 15 minutes
- Yield: 4 servings (2 tacos each)
Ingredients:
- 16 Alaska Scallops
- Olive Oil
- Salt and Pepper, to taste
- Red Pepper Flakes, to taste
- Corn Tortillas
Cashew Slaw:
- 1 1/4 cup Cashews
- 1/4 Red Onion, diced
- 2 Garlic Cloves, peeled
- 2 Habanero Chiles, diced (seeds & spines removed)
- 1/4 cup Peanut Oil
- 3 Tbsp Rice Wine Vinegar
- 3 Tbsp Water
- 1 1/4 cup chopped Cilantro
- 1 tsp Salt
- 1 tsp Pepper
- 1 Tbsp Sour Cream
- 6 cups Napa Cabbage, chopped
Directions:
Prepare Slaw: In a food processor, purée cashews, onion, garlic and habaneros to a paste. Blend in peanut oil, rice wine vinegar, water, cilantro, salt, pepper and sour cream. In a large bowl, mix cashew cream with Napa cabbage; stir to coat.
Prepare Scallops: Coat scallops with olive oil and season with salt, pepper, and red pepper flakes. Grill or sauté scallops in olive oil over medium-high heat, cooking about 3-1/2 minutes per side. Cook just until scallops are opaque throughout. Heat corn tortillas in a dry cast iron pan to desired doneness.
Assemble Tacos: Place a leaf of red lettuce on each tortilla. Top with two scallops and cover generously with slaw. Top each taco with an avocado slice and a dollop of sour cream. Garnish with chopped cilantro.
Recipe courtesy of Alaska Seafood Marketing Institute (ASMI)