Cumin-Seared Scallop Tacos - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Ingredients
- Tomatillo Guacamole, recipe follows
- Cilantro-Lime Rice, recipe follows
- Mango Salsa, recipe follows
- Cumin-Seared Scallop Tacos
- 1 1/4 pounds large sea scallops (about 8)
- 1/4 teaspoon salt
- 1/4 teaspoon ground cumin
- 1 to 2 tablespoons unsalted butter
- 8 (6-inch) corn tortillas
- Tomatillo Guacamole
- 6 to 8 tomatillos, husked and coarsely chopped (about 8 ounces)
- 3/4 cup coarsely chopped fresh cilantro leaves
- 1 avocado, halved, pitted, peeled and diced
- 1/2 onion, coarsely chopped
- 1/2 jalapeno, coarsely chopped with seeds
- 2 cloves garlic, smashed and quartered
- Juice of 1 lime
- 1 teaspoon ground cumin
- 1 teaspoon salt
- Mango Salsa
- 1/2 cup diced mango
- 1/2 cup diced tomatoes
- 2 tablespoons minced onion
- 2 tablespoons chopped fresh cilantro
- 2 teaspoons minced Serrano chile
- Zest and juice of 1 lime
- Cilantro-Lime Rice
- 1/2 cup rice
- 5 sprigs fresh cilantro
- 1 cup chicken broth
- Juice of 1 lime
Instructions
- First prepare the tomatillo guacamole, cilantro-lime rice, and mango salsa and set aside.
- Remove the tough ligament from the side of each scallop and discard. Pat the scallops dry with a paper towel to remove excess moisture. Season both sides of each scallop with salt, and cumin.
- In a large cast iron skillet, melt butter over medium-high heat. Allow the skillet to get as hot as possible without burning the butter.
- Sear the scallops, turning once, until golden brown on each side, and just cooked through, about 3-5 minutes total. Transfer to a platter and quarter.
- To assemble, toast corn tortillas, if desired, over an open flame just until slightly charred. Fill each tortilla with 2 tablespoons rice, 1 tablespoon guacamole, 1 seared and quartered scallop, and top with mango salsa. Repeat with remaining ingredients.
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