Shrimp and Scallop Soft Tacos
There are few things in life as decadent as scallops and shrimp but when theyâre added with avocado and spicy mayonnaise to a soft wrap well now, thatâs just heaven đ
Serves 4
œ tbsp butter
œ tbsp extra virgin olive oil
12 Medium Scallops, cleaned and patted dry
227 g Cooked baby shrimp (thawed if youâre 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 scallopâs sautĂ© for 2-3 minutes (donât touch the scallops until youâre going to flip them!); when you see the edges are browning and itâs 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 theyâre cooked when they are pink and opaque and have curled into the letter âCâ.
To assemble, put avocado, tomatoes, green onion on the tortillas and add with scallops and shrimp; top with some of the Tex-Mex Mayonnaise.
Notes:
- To warm the tortillas, wrap tightly in wax paper and microwave on high for one minute.
- Originally posted on Sep 17, 2016!
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Might I suggest
A fresh salad with my Red Wine Shallot Vinaigrette with Honey
as a side đ
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Other recipes you may like:
Santa Fe Chicken Quesadilla
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Instant Pot Shredded Beef Tacos with Black Beans
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Steak and Corn Quesadilla
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Shrimp and Scallop Soft Tacos
Ingredients
- 1/2 tbsp butter
- 1/2 tbsp extra virgin olive oil
- 12 Medium Medium Scallops, , cleaned and patted dry
- 227 g Cooked baby shrimp (thawed if youâre 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
- 1 Batch Tex-Mex Mayonnaise
Instructions
- 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 scallopâs sautĂ© for 2-3 minutes (donât touch the scallops until youâre going to flip them!); when you see the edges are browning and itâs 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 theyâre cooked when they are pink and opaque and have curled into the letter âCâ.
- To assemble, put avocado, tomatoes, green onion on the tortillas and add with scallops and shrimp; top with some of the Tex-Mex Mayonnaise.
Recipe Notes
- To warm the tortillas, wrap tightly in wax paper and microwave on high for one minute.