Dish Deconstructed: Baja-Style Sea Scallop Tacos

John Linn | September 21, 2009 | 7:37am

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.

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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