SEARED SCALLOP TACOS WITH MANGO PINEAPPLE SALSA

SEARED SCALLOP TACOS WITH MANGO PINEAPPLE SALSA image

Yield Makes 4 Tacos

Number Of Ingredients 20

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8 Sea Scallops
1 cup all purpose flour
1 tbs. Cayanne pepper
Olive Oil
4 Corn Tortillas
1/2 Cup shredded Habanero or Jalapeno Jack Cheese
1 Lime
For the Salsa:
2 Cups canned mango (in own juice or light syrup for a sweeter salsa)
1 Cup Canned Pineapple (in own juice)
2 Slices diced red onion
1 Handful of chopped Cilantro
For the Seasoned Aoli:
1/2 cup Sour Cream
1 - 2 Tbsp. dehydrated minced onion
1 Tbsp. chili powder
1 tsp. cumin
1 tsp. garlic salt
1/2 tsp. oregano
1/2 tsp. cornstarch

Steps:

To prepare the Salsa: In a medium bowl add: cubed mango and pineapple, red onion and cilantro. Mix all ingredients and place in refrigerator for as much time as possible. For best flavor, salsa should be prepared a day early and chilled overnight. To prepare Aoli: Combine sour cream and all spices. Set aside. To prepare Scallops: Mix cayanne pepper with flour in a plastic bag and toss scallops in the bag until each scallop is lightly dusted with flour mixture. Over medium high heat, sear scallops 2-3 minutes on each side. During searing, brush scallops with a light coat of olive oil to promote browning. To serve, sprinkle cheese on warmed tortillas, place 2-4 tablespoons of the salsa on each tortilla and place 2 scallops on top of the salsa. For easier consumption, scallops may be sliced before being placed on the tortilla. Squeeze lime over the tacos and then drizzle the aoli on top to taste. Serve with tortilla chips and left over salsa for dipping.