Shrimp and Scallop Soft Tacos
There are few things in life as decadent as scallops and shrimp but when they’re added with avocado and spicy mayonnaise to a soft wrap well now, that’s just heaven 😇
½ tbsp butter
½ tbsp extra virgin olive oil
12 Medium Scallops, cleaned and patted dry
227 g Cooked baby shrimp (thawed if you’re using frozen like I did)
4 Large soft tortillas, warmed (see notes)
1 Medium avocado, peeled and cubed
1 Medium tomato chopped
3 Green onions, sliced
A batch of my Tex-Mex Mayonnaise
Over medium high heat, add the butter and olive oil to a sauté pan.
Add the scallops when the pan is hot and the fat has melted; season with salt and pepper.
Let the scallop’s sauté for 2-3 minutes (don’t touch the scallops until you’re going to flip them!); when you see the edges are browning and it’s starting to cook towards the middle.
Drop the heat to medium after the scallops have been flipped, again season lightly with salt and pepper.
Cook for about another minute and then add in the baby shrimp just to warm them through (season the shrimp with salt and pepper too).
You can tell the scallop is cooked when the middle is opaque and is slightly warm. Also if using fresh shrimp you can tell they’re cooked when they are pink and opaque and have curled into the letter “C”.
To assemble, put avocado, tomatoes, green onion on the tortillas and add with scallops and shrimp; top with some of the Tex-Mex Mayonnaise.
- To warm the tortillas, wrap tightly in wax paper and microwave on high for one minute.