These Pan Seared Scallop Tacos with Ginger Scallion Sauce are quick and easy to put together especially if you have the Ginger Scallion Sauce already in your fridge. Literally dinner in 5 minutes! (The sauce only takes 15 min to make if you don’t have it already in your fridge). Don’t skip the sauce! That’s the star of the show! These scallop tacos also make fabulous appetizers for a party! Delicious, healthy and fast! My kids absolutely adore them!
Can you substitute shrimp for the scallops?
Yes, definitely! They would make great shrimp tacos as well! For the shrimp taco recipe, just sauté the shrimp in the pan with the sauce until done, then add them to the taco.
What’s the difference between sea scallops and bay scallops?
Sea scallops are larger (up to 2-3 inches in diameter). Their texture is more chewy and not quite as tender. Both kinds can be pan seared so either one work fine for this recipe. For this scallop recipe I prefer the sea scallops just because they are bigger but you can definitely use bay scallops as well. I actually didn’t know the difference so found this great article that explained it all.
How to pan sear scallops:
Because we are trying to keep things on the healthy side and use as little oil/fat as possible, it’s best to use a non stick skillet with this recipe. You can pan sear the scallops for the tacos in two ways. If you like “whole,” scallops, then pan sear them in 1 T. Ginger Scallion Sauce about 1 1/2 minutes on each side, then flip over and cook until temperature reaches at least 145°.
If you want your scallops in bite size pieces (which is how I prefer them), then cut each scallop into a few pieces and pan sear them using a non stick skillet in 1 T. Ginger Scallion Sauce until done (145°). I actually really like using my Henckel nonstick fry pan for this recipe because it browns the scallops nicely where as other non stick pans do not. The scallops won’t take long to cook when they are cut into pieces. Be sure to check the temperature before serving, at least 145°.
How to make Pan Seared Scallop Tacos in pictures:
Thaw scallops by rinsing them with water.
Cut scallops into bite sized pieces. You can leave them whole, but I prefer them in bite size, much easier to eat!
Use a non stick frying pan. I really like this Henckel nonstick fry pan because it actually “browns” the scallops. Brown them in the Ginger Scallion Sauce until temperature reaches 145°.
Arrange scallops on a bed of broccoli slaw or cabbage. Drizzle Ginger Scallion Sauce on top and garnish with green onions.
Easy Pan Seared Scallop Tacos with Ginger Scallion Sauce
- 16 sea scallops rinsed, drained, thawed, dried with paper towel, cut each scallop into about 4 pieces each
- 2 T. Ginger Scallion sauce use 1 T. to sauté and the rest as a sauce on the tacos
- 3/4 c. broccoli slaw or finely shredded cabbage
- 8 small tortillas street taco size
- 1 1/2 T. crumbled bacon
- green onions for garnish
- In a medium sized non stick pan, add 1 T. Ginger Scallion Sauce and heat on medium.
- Add scallops, sprinkle with pepper and cook until browned and temperature is 145°.
- Place a tortilla on a plate. Add a handful of broccoli slaw, add about 4 pieces of the scallops. Garnish with green onion and bacon. Add a little of the Ginger Scallion Sauce. Serve immediately.