Ingredients
2garlic cloves,skin left on
2small jalapenos
2tbspolive oil
1bunchfresh cilantro leaves
1bunchparsley leaves
1cucumber,peeled, seeded, diced small
1medium hass avocado
½tspkosher salt
2tbspwater,as needed
1lbfresh scallops,(16 pieces)
⅛tspkosher salt and fresh ground pepper,to taste
2tspoil
1lime,cut into wedges
8corn tortillas
Preparation
Toast the garlic and jalapeños in a dry skillet until golden. Remove from heat, peel the garlic, and seed the peppers.
Combine with olive oil, cilantro, and parsley in a small blender with just enough water to blend.
Place in a bowl and combine with diced cucumber and avocado.
Pat the scallops dry with paper towels. Season with salt and pepper.
Heat a medium skillet over high heat, add ½ teaspoon of oil.
Cook the scallops, 4 at a time, for about 1½ to 2 minutes on each side, or until it becomes caramelized and the center is cook. Do not overcook. Set aside and repeat with the others.
Heat the tortillas on a separate skillet for about 30 to 60 seconds on each side.
Top each with ¼ cup of the sauce and 2 scallops.
Squeeze some fresh lime juice on top, serve, and enjoy!
