I am finally getting around to sharing some of the fabulous recipes I got when I went to Napa. I saved them until now because most of the dishes would be excellent to serve company and would work well for any holiday party. Today I am sharing the recipe for Seared Scallop Tacos that I learned from Jeffery Saad. This was one of my favorite recipes.
It tasted fabulous and was fun to make. Great thing about this dish is you can remove elements to simplify it and take elements from this dish to use in other dishes. I am sharing the simplified version of this dish by skipping roasted your own chiles and using a canned version. I also left out the step of pureeing the black beans. This is how we made it in Napa. I think I prefer the texture of the whole beans over a puree.
Don’t let the long look of this recipe for seared scallop tacos scare you. It is very detailed and includes several elements, but each element really is simple to make. We used flour tortillas for the tacos, but corn would also work well. Some fresh avocado slices or guacamole would be a welcomed addition to these tacos. Shrimp would also work well as a substitute for the scallops.Print