I love scallops, I have prepared them in other blog posts and they are always a crowd please in my house. Specially with my kids as the sweetness of the scallops makes them a super great option. Enjoy!
1 lb scallops
Red chile powder
1 tsp butter
Salt to taste
1 cup of sweet corn
2 jalapeños deseeded and finely chopped
1 tbsp pork fat
1 garlic clove finely chopped
Chile powder, salt and pepper to taste
1 avocado roughly smashed
Yoli white corn tortillas
How to prepare
Saute sweet corn, jalapeños and garlic with pork fat. Season with chile powder and salt/pepper. Remove from the pan once the kernels are getting a little char / caramel color. Clean up the the pan and add 1 tsp of butter. If you have large scallops, cut them in 3-4 pieces to make them easier to eat in a taco. Sprinkle chile powder and lightly salt the scallops. Sauté for about 2 minutes total and remove from heat. Heat up Yoli white corn tortillas.
To serve, set the tortillas and add 1 tsp of smashed avocado. Then place about 2 tbsp of scallops, top with corn sauce and some crumbled cotija. Serve with limes.