Finney
Master Chef
Grilled Scallop Tacos with Black Bean Salsa
Salsa
2 tablespoons fresh lime juice
1 tablespoon fresh orange juice
1 teaspoon kosher salt
2 cups stemmed, seeded, finely diced ripe tomatoes
3/4 cup canned black beans, rinsed and drained
1/4 cup finely diced red onion
2 tablespoons finely chopped fresh cilantro
1/2 jalapeño, stemmed, seeded, and minced
Marinade
3 tablespoons fresh orange juice
3 tablespoons fresh lime juice
3 tablespoons extra virgin olive oil
1 tablespoon finely chopped fresh cilantro
2 teaspoons minced garlic
24 large sea scallops, about 1-1/2 pounds
6 flour tortillas (8 inches)
1 cup finely shredded red cabbage
To make the salsa: In a medium bowl whisk the lime juice, orange juice, and salt. Add the remaining salsa ingredients. Mix, cover, and allow to sit at room temperature for about 2 hours. Just before serving, drain off and discard the accumulated liquid in the bottom of the bowl.
To make the marinade: In a medium bowl whisk the marinade ingredients.
Wash the scallops and remove the small, tough side muscle. Add the scallops to the marinade and stir to coat. Cover with plastic wrap and refrigerate for 1 hour.
Remove the scallops from the bowl and discard the marinade. Place the scallops on the grate 1 to 2 inches apart. Grill over Direct High heat until just opaque in the center, 4 to 6 minutes, turning once.
Meanwhile, wrap three tortillas in each of two foil packets. Grill over Direct Medium heat for 2 to 4 minutes to warm and soften. Remove the scallops and tortillas from the grill.
To serve, give each person a warm tortilla and pass around the scallops and fillings so each can assemble their own taco.
Makes 6 small tacos
Salsa
2 tablespoons fresh lime juice
1 tablespoon fresh orange juice
1 teaspoon kosher salt
2 cups stemmed, seeded, finely diced ripe tomatoes
3/4 cup canned black beans, rinsed and drained
1/4 cup finely diced red onion
2 tablespoons finely chopped fresh cilantro
1/2 jalapeño, stemmed, seeded, and minced
Marinade
3 tablespoons fresh orange juice
3 tablespoons fresh lime juice
3 tablespoons extra virgin olive oil
1 tablespoon finely chopped fresh cilantro
2 teaspoons minced garlic
24 large sea scallops, about 1-1/2 pounds
6 flour tortillas (8 inches)
1 cup finely shredded red cabbage
To make the salsa: In a medium bowl whisk the lime juice, orange juice, and salt. Add the remaining salsa ingredients. Mix, cover, and allow to sit at room temperature for about 2 hours. Just before serving, drain off and discard the accumulated liquid in the bottom of the bowl.
To make the marinade: In a medium bowl whisk the marinade ingredients.
Wash the scallops and remove the small, tough side muscle. Add the scallops to the marinade and stir to coat. Cover with plastic wrap and refrigerate for 1 hour.
Remove the scallops from the bowl and discard the marinade. Place the scallops on the grate 1 to 2 inches apart. Grill over Direct High heat until just opaque in the center, 4 to 6 minutes, turning once.
Meanwhile, wrap three tortillas in each of two foil packets. Grill over Direct Medium heat for 2 to 4 minutes to warm and soften. Remove the scallops and tortillas from the grill.
To serve, give each person a warm tortilla and pass around the scallops and fillings so each can assemble their own taco.
Makes 6 small tacos