Bars & Breweries

Dish Deconstructed: Baja-Style Sea Scallop Tacos

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.Hand-made flour tortilla: Flour. Water. Salt. Shortening. Knead. Rest. Roll. Griddle.Sea scallops: Ancho chili powder. Salt...
By John LinnSeptember 21, 2009
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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.

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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John Linn

John Linn

Food & Drink Editor Nicole Lopez-Alvar If you value independent journalism, please consider making a contribution to support our continued coverage of Miami's evolving dining scene and the latest culinary innovations our community offers.
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