This is about one pound of large scallops. If they are frozen, let them defrost thoroughly and drain on paper towels. Then salt with sea salt (not too much if at all) and freshly ground pepper. Heat oven to 200 degrees (just for keeping tacos warm.) Cook corn tortillas in grapeseed oil to make taco shells. Prepare the rest of the ingredients: Chop fresh cilantro and fresh lettuce, slice avocados thinly, slice fresh garlic (we like a LOT, like 8 cloves) a good quality fresh salsa or a can of Herdez Salsa Casera, small round of herbed goat cheese, half of lemon, and crushed red and green dried peppers (ours are from the garden, dried). When scallops are defrosted and drained and all other ingredients prepared, cook scallops in hot frying pan (grapeseed oil) on one side just to brown, then turn over and add the chopped garlic. Cook four or five minutes, making sure you do not overcook, as scallops will toughen if you do and garlic should not overcook either.
Put cooked scallops on a plate and cut each scallop into three slices. Add all the ingredients to the warm taco shell.
Garnish with more fresh cilantro and lemon.
Here is ONE scallop taco ready to eat. David made four for himself; I ate two. So gauge how many you make by your own appetite. I also had previously made some Lundberg Brown and Japonica rice to go with it. YUM.
RECIPES 2: GRILLED BACON-WRAPPED STEAK AND EGGPLANT
RECIPES 8: VEGETARIAN TACOS (Coming Soon)
DRINKS 1: MARGARITAS by MICHELLE
Use that regular stainless jigger. I think it is 1.5 oz and .75 oz? If it is 2 and 1, you will need to adjust accordingly. Your blender makes 3 margaritas at a time perfectly. You might get 4 but I don’t like to put too much liquid in a blender. Use a GOOD tequila, check the agave level, agave is much better than the "grain alcohol" used by Cuervo etc. Ask a knowledgable liquor sales person. Here's a good one:
Slice limes in half for juicing
Slice limes in quarters for garnish
Salt glasses and put in freezer
Add to blender per person:
1.5 oz tequila (1 large jigger)
1.5 oz GOOD QUALITY sweet and sour mix (you may want to add more to taste. You can do this after you blend it if it tastes too tart) 1 large jigger
Juice from ½ - 1 lime
Splash of cointreau (or when you are making 3 at a time, use .75 oz, .25 oz per person) 1 small jigger per 3 people
Add ice until it mounds just above the liquid level.
Blend on smoothie until it looks creamy.
For a special margarita, float a little grand marnier on top….yummy.