Recipe: Blackened Scallop Tacos
My husband and I's favorite weekend dinner date is a trip to TacoLu in Jacksonville Beach with our friends. The usual one hour wait is not such an annoyance when you have good friends and superb margaritas. Their (unpublished) regular special of Scallop Tacos is to die for and their margaritas go perfectly with everything (topped with Grand Marnier of course).
|At TacoLu for Dee's Birthday just a couple weeks ago.|
Photo Credit: Kevin Sargeant
To save some money, and cure our TacoLu cravings in the middle of the week I've come up with my own recipe for Blackened Scallop Tacos with a Cilantro Lime Cream Sauce.
Cilantro Lime Cream Sauce
1 cup of sour cream
Juice of 1 lime
1 garlic clove
Handful of cilantro
I used my magic bullet to make the sauce, but you could just chop the garlic and cilantro up finely and stir all the ingredients together. To go the Magic Bullet or Food Processor route, first grind up your garlic. Then add the cilantro, lime juice and pulse again. Lastly add in the sour cream and pulse once or twice just to blend. Put the sauce into the fridge, it will thicken up a bit.
1 pound of fresh scallops
1 tbsp lime juice
Jerk or other spicy seasoning mix
2 tbsp melted butter
I am not giving you amounts of the spices because I really think that is something you need to figure out based on your own taste. Add all of the seasonings together in a shallow bowl or plate; dip the scallops into 1 tbsp melted butter then coat with the seasoning mix all over.
In a cast iron skillet or other pan add remaining melted butter/oil over medium-high heat. Carefully place scallops in a single layer and allow to cook/blacken for 3-4 minutes, flip and allow the same process on the other side. If the scallops are sticking to your pan, they are not ready to be flipped yet.