I honestly can’t decide sometimes which I love more – tacos or scallops – so when in doubt I decided it was time to just put them together in this mouth-watering little dish. The delicate little scallops get a quick sear and then are topped with a tangy, crunchy slaw and a creamy, spicy, avocado
sauce. The avocado sauce is also great for dipping tortilla chips in too. Win-win.
The tortilla wraps are gluten-free and made with a surprise ingredient. If you want to skip that step and just grab your own favorite tortillas from your pantry or grocery store, they will work just fine too. This recipe, like many of my other recipes, is made so you can make them to suit your taste-buds and your busy schedule.
The filling is made with cabbage, red onions and jicama that are spiralized into the perfect size and crunch for pairing with the scallops. You can also use a mandoline or just cut them with a chef’s knife – but seriously the spiralizer is a gem to have in your kitchen.
So if you are ready for taco night or to celebrate Cinco de Mayo, it’s time for you to dive in.
- 1 small head cauliflower, florets only
- 2 large eggs , beaten
- 1 tsp dried oregano
- Pinch kosher salt
- Pinch freshly ground black pepper
Spicy Avocado Sauce
- 1 large avocado, chopped
- 1 jalapeño pepper, minced (see tips)
- 1 clove garlic, minced
- 1/4 cup coarsely chopped fresh cilantro
- Kosher salt
- Freshly ground black pepper
- 1/2 cup water
- 1 tbsp freshly squeezed lime juice
- 1 small cabbage, outer leaves removed, ends cut flat
- 1 small red onion, peeled and ends cut flat
- 1 small jicama, peeled and ends cut flat
- 1-1/2 tsp coarsely chopped fresh cilantro
- 1 – 2 tbsp extra virgin olive oil
- 12 oz small sea scallops (50 to 60 count)
- 2 cloves garlic, minced
- Preheat oven to 375°F
- Tortillas: In food processor, pulse cauliflower until it resembles damp grains. You should have about 2 cups.
- Transfer cauliflower to a microwave-safe bowl, cover, leaving a small opening to allow steam to escape, and microwave on High for 4 minutes. Carefully pour cauliflower into prepared colander and let drain and cool. Twist the cheesecloth to squeeze out as much liquid as possible.
- Return cauliflower to the bowl and add eggs, oregano, salt and pepper. Using your hands, work mixture into a dough-like consistency.
- Divide dough into 6 equal balls and place on prepared baking sheet. Flatten balls into circles about 1/4 inch thick.
- Bake in preheated oven for 8 to 10 minutes or until lightly browned. Flip tortillas and bake for 5 minutes or until browned and firm.
- Sauce: In food processor, combine avocado, jalapeño, garlic, cilantro, salt and pepper to taste, water and lime juice; process until smooth. Transfer to a small serving bowl, cover and set aside.
- Filling: Using a spiralizer, cut cabbage and onion into medium strands. Cut jicama into thin strands. In a bowl, toss together cabbage, onion, jicama and cilantro.
- In a large skillet, heat oil over medium-high heat. Add scallops, in small batches to avoid crowding, and cook, turning once, for 1 minute per side or until firm and opaque; add more oil as needed in between batches. Immediately arrange scallops on tortillas, dividing evenly. Top with cabbage mixture and avocado sauce.
* After removing the scallops from the skillet, you can individually add each tortilla to the skillet for about 15 seconds to reheat them before assembling the tacos.
* For a milder avocado sauce, remove some or all of the seeds from the jalapeño.
Colander, lined with cheesecloth or a nut milk bag
Baking sheet, lined with parchment paper