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Scallop Tacos View Larger

Scallop Tacos


  • 12 Taco Shells
  • 1 1/2 lbs. Baby scallops
  • 1 jar prepared Tartar Sauce or Homemade
  • 1 cup Stonewall Kitchen Garlic or Stonewall Kitchen Mango or Garlic Salsa
  • 1/3 cup fresh cilantro
  • 1/2 cup sour cream
  • 2 tablespoons unsalted butter plus 1 tablespoon vegetable oil
  • Stonewall Kitchen 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. Mix together 1 cup Stonewall Kitchen Mango or Garlic Salsa with ½ cup tartar sauce and ½ 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.


  • Place 3 Tablespoons Stonewall Kitchen Seafood Rub in a zip lock bag. Put scallops in the bag and shake until evenly coated.
  • Melt butter and oil in a saute pan. Saute scallops until brown and cooked through, about 4 minutes.
  • Place in slightly heated taco shells. (Warm taco shells about 1-2 minutes in a 300 oven-do not overheat or they will collapse.)
  • 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.
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