Ingredients
- 24 each 6" Heat Pressed Flour Tortilla (10400)
- 3 lbs. Bay Scallops, fresh
- Sea Salt, as needed
- Cumin, ground, as needed
- Olive Oil, as needed
- 12 oz. Mexican Pickled Red Cabbage see related recipe
- 1 1/2 cup Chipotle Citrus Sauce see related recipe
- Cilantro, flash fried, as needed
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 Clove 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.
