Welcome Guest, click here to register

Scallop Tacos View Larger

Scallop Tacos


  • 12 taco shells
  • 1 1/2 pounds baby scallops
  • 1 jar prepared or homemade tartar sauce
  • 1 cup Stonewall Kitchen Mango Lime Salsa
  • 1/3 cup fresh cilantro
  • 1/2 cup sour cream
  • 2 Tablespoons unsalted butter plus 1 Tablespoon vegetable oil
  • Stonewall Kitchen Maine Seafood Rub
  • 6 plum tomatoes, diced
  • 1 head or bag Iceberg lettuce, finely chopped
  • 2 cups grated Cheddar or Monterey Jack cheese
  • Chopped red onion, olives and radishes, optional garnish


  1. For the sauce, mix together 1 cup Mango Lime Salsa with 1/2 cup tartar sauce and 1/2 cup sour cream. Add fresh cilantro and mix again.
  2. Make at least 1 hour ahead to allow flavors to marry. Can be made up to 1 day ahead.
  3. For the scallops, place 3 Tablespoons Maine Seafood Rub in a zip lock bag. Put scallops in the bag and shake until evenly coated.
  4. Melt butter and oil in a sauté pan. Sauté scallops until brown and cooked through, about 4 minutes.
  5. Place in slightly heated taco shells. (Warm taco shells about 1-2 minutes in a 300 degree F. oven. Do not overheat or they will collapse.)
  6. Fill shells with scallops and serve with sauce, chopped tomatoes and grated cheese as toppings. Additional chopped onion, chopped olives and sliced radishes can be additional toppings.


In Stock

Mango Lime Salsa
Mango Lime Salsa Item: 261606 $6.95