Grilled Scallop Tacos With Smashed Avocado And Char

Name: Grilled Scallop Tacos With Smashed Avocado And Charred Corn Pico
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound fresh, dry-packed bay scallops (30/40 count); 1 tablespoon olive oil; 1/2 teaspoon black pepper; 1 1/4 teaspoons kosher salt, divided; 2 ears fresh corn, husks removed; 3 scallions; 1 to 2 jalapeno chiles; 1/3 cup chopped fresh cilantro (leaves and tender stems); 1 1/2 tablespoons fresh lime juice; 1 large, ripe avocado; 8 (6-in.) corn tortillas, warmed; Lime wedges

Servings: persons

1 pound fresh, dry-packed bay scallops (30/40 count)
1 tablespoon olive oil
1/2 teaspoon black pepper
1 1/4 teaspoons kosher salt, divided
2 ears fresh corn, husks removed
3 scallions
1 to 2 jalapeno chiles
1/3 cup chopped fresh cilantro (leaves and tender stems)
1 1/2 tablespoons fresh lime juice
1 large, ripe avocado
8 (6-in.) corn tortillas, warmed
Lime wedges

1
Preheat grill to medium (about 450u00b0F). Toss together the scallops, olive oil, black pepper, and 1/2 teaspoon of the salt in a large bowl until scallops are evenly coated; chill until ready to use.
2
Grill the corn, scallions, and jalapenos, turning often, until charred and tender and the corn begins to release its juices, 5 to 7 minutes. Remove from grill; cool 5 minutes.
3
Cut corn kernels from cobs into a medium bowl; discard cobs. Finely chop the scallions; add to the corn kernels. Remove stems and seeds from the jalapenos. Finely chop jalapenos, and add to corn and scallions. Stir in cilantro, lime juice, and 1/2 teaspoon of the salt.
4
Cut avocado in half; scoop avocado pulp into a bowl. Add remaining 1/4 teaspoon salt, and mash with a fork until mostly smooth.
5
Grill scallops in a hot grill pan until grill marks appear, 1 1/2 to 2 minutes on each side. Remove from heat.
6
Spread each warm corn tortilla with avocado mixture; top with 4 or 5 grilled scallops and a spoonful of corn pico. Serve with lime wedges.

250

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 pound fresh, dry-packed bay scallops (30/40 count), 1 tablespoon olive oil, 1/2 teaspoon black pepper, 1 1/4 teaspoons kosher salt, divided, and more.

Yes, Grilled Scallop Tacos With Smashed Avocado And Charred Corn Pico falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Grilled Scallop Tacos With Smashed Avocado And Charred Corn Pico

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions