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Dish Deconstructed: Baja-Style Sea Scallop Tacos

Dish Deconstructed: Baja-Style Sea Scallop Tacos
John Linn

Pictured: Baja-style sea scallop tacos with red onion escabeche and Baja sauce.

Red onion escabeche: Red onions, sliced. Lime juice. Rice wine vinegar. Salt. 30 minutes.

Baja sauce: Plain yogurt. Sour cream. Cilantro. Salt. Pepper. Lime juice.

Clockwise from left: Sauteed tuna and scallops, seared tofu, pico de gallo, Baja sauce, guacamole, flour tortillas, cabbage, escabeche.
Clockwise from left: Sauteed tuna and scallops, seared tofu, pico de gallo, Baja sauce, guacamole, flour tortillas, cabbage, escabeche.
John Linn

Hand-made flour tortilla: Flour. Water. Salt. Shortening. Knead. Rest. Roll. Griddle.


Sea scallops: Ancho chili powder. Salt. Pepper. Lime. Olive Oil. Saute.

Pico de gallo: Tomato, diced. Onion, diced. Jalapeno, diced. Cilantro. Lime. Salt Pepper.

Assemble: Above ingredients. Chopped cabbage. Wedge of lime.

Enjoy.  


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