Simply, the best seafood in the world!
Delivered straight to your door.

Phone Orders: 907-223-3323 Direct | 855-223-3323 Toll-Free

Scallop & Cashew Slaw Tacos

Scallop & Cashew Slaw Tacos
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Servings
4
Cook Time
15 min
Servings
4
Cook Time
15 min
Scallop & Cashew Slaw Tacos
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Servings
4
Cook Time
15 min
Servings
4
Cook Time
15 min
Instructions
  1. Slaw: In a food processor, pure cashews, onion, garlic and habaneros to a paste. Blend in peanut oil, rice wine vinegar, water, cilantro,
  2. salt, pepper and creme fraiche. In a large bowl, mix cashew cream with Napa cabbage; stir to coat.
  3. Scallops: Coat Alaska Scallops with olive oil and season with salt, pepper, and red pepper flakes. Grill or saut scallops in olive oil over
  4. medium-high heat, cooking about 3-1/2 minutes per side. Cook just until scallops are opaque throughout.
  5. Heat corn tortillas in a dry cast iron pan to desired doneness.
  6. 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
  7. an avocado slice and a dollop of crme fraiche. Garnish with chopped cilantro, if desired.
  8. 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

Share this Recipe

Comments are closed.