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Scallop Tacos with Pineapple Salsa


  • 1 tablespoon olive oil

  • 2 lbs. 10/20 Scallops

  • 12 corn tortillas

  • 2 cups red cabbage, thinly sliced

  • 2 fresh jalapeno peppers, sliced

Quick Guacamole

  • 1 avocado

  • 1 garlic clove, minced

  • 2 teaspoons lime juice

  • 1/4 teaspoon salt

Pineapple Salsa

  • 1 cup pineapple, diced (canned, frozen or fresh)

  • 1 red bell pepper, diced

  • 1 small red onion, diced

  • 1 tablespoon lime juice

  • 1/3 cup cilantro, chopped

  • 1/2 teaspoon salt

Extra toppings

  • Lime wedges

  • Pickled red onions

  • Extra chopped cilantro

  • Sour Cream


  1. Make guacamole by mashing avocados and mixing in the garlic, lime juice and salt.

  2. Mix pineapple salsa ingredients together and set aside.

  3. Dry scallops using a clean paper towel. Season with salt and pepper. Heat olive oil in a medium-sized frying pan over high heat. Add scallops to pan once oil starts smoking, searing for 1 minute on each side.

  4. While scallops are cooking, heat corn tortillas in the microwave for 1 minute or so until soft and pliable.

  5. Remove scallops from heat onto a paper-towel lined plate. Spread each tortilla with a bit of guacamole, then top with red cabbage, scallops, pineapple salsa and other toppings. Serve and enjoy!

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