Ingredients
- 1-1/4 cup 1-1/4 cup cashews
- 1/4 1/4 red onion, diced
- 2 2 garlic cloves, peeled
- 2 2 Habanero chiles, diced (with seeds and spines removed)
- 1/4 cup 1/4 cup peanut oil
- 3 Tablespoons 3 Tablespoons rice wine vinegar
- 3 Tablespoons 3 Tablespoons water
- 1-1/4 cup 1-1/4 cup chopped cilantro
- 1 teaspoon 1 teaspoon salt
- 1 teaspoon 1 teaspoon pepper
- 1 Tablespoon 1 Tablespoon creme fraiche or sour cream
- 6 cups 6 cups Napa cabbage, chopped
- 16 16 Alaska Weathervane Scallops
- olive oil
- Salt and pepper, to taste
- Red pepper flakes, to taste
- 8 8 Masa Harina or store-bought corn tortillas
- Red leaf lettuce
- 1 1 avocado, sliced
- Additional crme fraiche and chopped cilantro, for garnish
Servings:
Units:
Instructions
- Slaw: In a food processor, pure cashews, onion, garlic and habaneros to a paste. Blend in peanut oil, rice wine vinegar, water, cilantro,
- salt, pepper and creme fraiche. In a large bowl, mix cashew cream with Napa cabbage; stir to coat.
- Scallops: Coat Alaska Scallops with olive oil and season with salt, pepper, and red pepper flakes. Grill or saut scallops in olive oil over
- medium-high heat, cooking about 3-1/2 minutes per side. Cook just until scallops are opaque throughout.
- Heat corn tortillas in a dry cast iron pan to desired doneness.
- To assemble tacos: Place a leaf of red lettuce on each tortilla. Top with two scallops and cover generously with slaw. Top each taco with
- an avocado slice and a dollop of crme fraiche. Garnish with chopped cilantro, if desired.
- Cooks Tips: If desired, cashews can be chopped and sprinkled over tacos for added crunch. This recipe is also excellent with Alaska Halibut!
Recipe Notes
Recipe by Bill Graney of Simi Valley, CA
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