Ingredients
- 24 Each 6" Heat Pressed Flour Tortillas (10400)
- 3 Lbs. Bay Scallops, fresh
- As Needed sea salt
- As Needed cumin, ground
- As Needed olive oil
- 12 Oz. Mexican Pickled Red Cabbage, see related recipe
- 1 1/2 cup Chipotle Citrus Sauce, see related recipe
Directions
- Season scallops with sea salt and cumin to evenly coat. Over high heat, in a sauté pan, sear scallops in olive oil until cooked through, about 1 minute. Drain onto paper towels.
- To serve: Place 2 oz. scallops, ½ oz. pickled cabbage, and 1 tbsp. chipotle-citrus sauce on a tortilla. Garnish with flash fried cilantro and serve.
Ingredients- 1 1/2 cup Apple Cider Vinegar
- 1/2 cup Water
- 1/2 tsp. Oregano, dried
- 1/2 tsp. Red Pepper Flakes
- 1/2 Tbsp. Salt
- 1 Tbsp. Brown Sugar
- 12 Oz. Red Cabbage, shaved thinly on a mandolin
Directions
- Over medium-high heat, in a sauce pan, combine all ingredients, except cabbage. Whisk until the liquid comes to a boil.
- Place the cabbage in a heatproof container and pour over the pickling liquid. Allow to stand for at least 30 minutes before using. Reserve refrigerated.
Ingredients- 1 1/4 cup Mayonnaise
- 3 Tbsp. Onion
- 2 Tbsp. Cilantro, chopped
- 2 cloves Garlic, peeled
- 4 Each Chipotle in Adobo
- 1 Tbsp. Orange Juice, fresh
- 1 Tbsp. Lime Juice, fresh
Directions
- Combine all ingredients in a food processor and blend until smooth. Reserve refrigerated.
