Seared scallops in soft tortillas with cabbage slaw

Scallorito®

Name: Scallorito®
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 6
Cuisine: Mexican-Inspired
Ingredients: 1.25 pounds Wild Alaska Weathervane Scallops (10/20s); 1/4 cup of basil pesto; 3/4 cup mayonnaise (Joci likes to sub plain greek yogurt); 2 cups shredded cabbage; 6 - 6" flour tortillas; 1/2 cup chopped fresh cilantro; 1/2 cup diced onions; 12 slices cooked bacon, crispy; Tony Chachere’s Original Creole Seasoning (or favorite seasoning); 1 tbsp olive oil, plus more for the tortilla skillet

A family favorite we first tried at the Alaska Weathervane Scallop food truck, adapted from Alaska Weathervane Seafoods. Creole-seasoned Weathervane scallops in warm flour tortillas with pesto mayo, shredded cabbage, crispy bacon and cilantro.

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Mexican-InspiredMain Course

Scallorito®

Author: Alaska Weathervane Seafoods, Premier Catch

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Servings

Prep Time

15 minutes

Cook Time

5 minutes

Our family fell in love with this dish after eating it from the Alaska Weathervane Scallop Food Truck (if you're in the Seattle area, look them up)! It's so easy to make and a definite crowd pleaser. Joci likes to substitute the mayo for greek yogurt - both ways are delicious - the greek yogurt just adds a touch of tanginess.

Ingredients

1.25 pounds Wild Alaska Weathervane Scallops (10/20s)
1/4 cup of basil pesto
3/4 cup mayonnaise (Joci likes to sub plain greek yogurt)
2 cups shredded cabbage
6 - 6" flour tortillas
1/2 cup chopped fresh cilantro
1/2 cup diced onions
12 slices cooked bacon, crispy
Tony Chachere’s Original Creole Seasoning (or favorite seasoning)
1 tbsp olive oil, plus more for the tortilla skillet

Directions

Pat the scallops dry, then season lightly on both sides with Tony Chachere’s Original Creole seasoning or your favorite seasoning.
In a small bowl, mix pesto & mayonnaise (or greek yogurt) together.
Heat a skillet until almost smoking. Add 1 tablespoon olive oil.
Add the scallops to the hot pan and sear on one side until a rich, dark brown, 1-2 minutes. Turn over and repeat on the other side.
While scallops are cooking, heat tortillas in a lightly oiled skillet.
Divide the pesto sauce between each warm flour tortilla and top each with the shredded cabbage.
Divide the bacon & seared scallops between each tortilla and garnish with cilantro & onions.
Serve and eat immediately!

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Meet Premier Catch

We’re Joci and Ashley, sisters-in-law and co-founders of Premier Catch. We started Premier Catch to make it easy to enjoy incredible wild seafood at home, caught in Alaska and the Pacific Northwest, flash frozen at peak quality, and delivered straight to your door.

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