Popcorn Scallop Tacos Recipe 425

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POPCORN SCALLOP TACOS RECIPE - (4.2/5)



Popcorn Scallop Tacos Recipe - (4.2/5) image

Provided by mander8008

Number Of Ingredients 26

1/2 cup cornstarch
3/4 tsp kosher salt
3/4 tsp black pepper
2 eggs
1/4 tsp kosher salt
1/4 tsp black pepper
1 cup plain Panko bread crumbs
2 cups (or so) Canola oil, for frying
8 oz bay scallops, patted dry, seasoned with salt and black pepper
4 corn tortilla
4 leaves red leaf lettuc
1 mango, pitted, peeled, sliced
Avocado-Cilantro Crema
1/4 cup sour cream
2 Tbsp chopped fresh cilantro
1 Tbsp olive oil
1 tsp minced garlic
1 small avocado (or 1/2 large avocado), pitted and peeled
1 jalapeno, seeded and minced (optional)
Juice from 1 lime
Kosher salt and pepper, to taste
Puree sour cream, cilantro, oil, garlic, and avocado in a food processor until smooth (you can also do this by hand, if you'd like).
Season crema with lime juice, jalapeno, salt, and pepper. Chill until ready to serve
1/4 cup sliced red onion
4 Tbsp unsalted butter
Sprinkles Parmesan cheese

Steps:

  • Combine cornstarch, 3/4 tsp salt, 3/4 tsp black pepper together in a shallow dish. Set aside. Whisk eggs, 1/4 tsp salt, 1/4 tsp black pepper together in a shallow dish. Set aside. Pour Panko into a third shallow dish. Set aside. Heat oil in a large saute pan over medium heat to 360 degrees. Make sure your oil is at the right temperature - this is critical to the recipe. Dredge each scallop in cornstarch mixture, lightly coating all sides. Dip into egg mixture, then into the Panko. Fry scallops in oil until browned on all sides, 3 minutes total (keep an eye out - the scallops cook quickly). Remove scallops to a paper-towel lined plate. Season with salt (if necessary), and set aside. Melt 1 Tbsp butter in a skillet. Add 1 tortilla. Fry until tender, flip, sprinkle a bit of Parmesan on top. Fry for another 20 to 30 seconds. Remove to a warmed plate. Repeat process with remaining tortillas, using 1 Tbsp of butter for each. (You can also reduce calories by using non-stick spray instead of butter.) Fill tortillas with lettuce, mango and onion. Divide scallops among the tacos, then top each taco with Avocado-Cilantro Crema (recipe follows).

CUMIN-SEARED SCALLOP TACOS



Cumin-Seared Scallop Tacos image

Provided by Kelsey Nixon

Time 1h5m

Yield 4 servings

Number Of Ingredients 27

Tomatillo Guacamole, recipe follows
Cilantro-Lime Rice, recipe follows
Mango Salsa, recipe follows
1 1/4 pounds large sea scallops (about 8)
1/4 teaspoon salt
1/4 teaspoon ground cumin
1 to 2 tablespoons unsalted butter
8 (6-inch) corn tortillas
6 to 8 tomatillos, husked and coarsely chopped (about 8 ounces)
3/4 cup coarsely chopped fresh cilantro leaves
1 avocado, halved, pitted, peeled and diced
1/2 onion, coarsely chopped
1/2 jalapeno, coarsely chopped with seeds
2 cloves garlic, smashed and quartered
Juice of 1 lime
1 teaspoon ground cumin
1 teaspoon salt
1/2 cup rice
5 sprigs fresh cilantro
1 cup chicken broth
Juice of 1 lime
1/2 cup diced mango
1/2 cup diced tomatoes
2 tablespoons minced onion
2 tablespoons chopped fresh cilantro
2 teaspoons minced Serrano chile
Zest and juice of 1 lime

Steps:

  • First prepare the tomatillo guacamole, cilantro-lime rice, and mango salsa and set aside.
  • Remove the tough ligament from the side of each scallop and discard. Pat the scallops dry with a paper towel to remove excess moisture. Season both sides of each scallop with salt, and cumin.
  • In a large cast iron skillet, melt butter over medium-high heat. Allow the skillet to get as hot as possible without burning the butter.
  • Sear the scallops, turning once, until golden brown on each side, and just cooked through, about 3-5 minutes total. Transfer to a platter and quarter.
  • To assemble, toast corn tortillas, if desired, over an open flame just until slightly charred. Fill each tortilla with 2 tablespoons rice, 1 tablespoon guacamole, 1 seared and quartered scallop, and top with mango salsa. Repeat with remaining ingredients.
  • To make guacamole:
  • Combine the tomatillos, cilantro, avocado, onion, jalapeno, garlic, lime juice, cumin, and salt in a food processor or blender and pulse until combined.
  • To make the rice:
  • In a small saucepan, bring the rice, cilantro, broth, rice, and lime juice to a boil over high heat. Reduce the heat to a simmer, cover and cook for 20 minutes, or until the rice is tender. Remove the cilantro sprigs and serve.
  • To make the salsa:
  • Combine the mango, tomatoes, minced onion, cilantro, chile, lime zest, and lime juice in a small bowl. Allow the flavors to macerate. Serve as a garnish for the cumin seared scallop tacos.

TACO POPCORN



Taco Popcorn image

Provided by Food Network

Time 5m

Yield 8 cups

Number Of Ingredients 7

6 cups popped popcorn
1 cup corn chips
1 cup fried tortilla strips
1/4 cup (1/2 stick) unsalted butter
1 teaspoon hot sauce
1 tablespoon taco seasoning
Zest of 1 lime

Steps:

  • Combine the popcorn, corn chips and tortilla strips in a large bowl.
  • Place a small pot over low heat. Heat the butter until melted, about 1 minute. Add the hot sauce, taco seasoning and lime zest and whisk to combine. Drizzle the butter mixture over the popcorn. Toss to combine and serve immediately.

CHILI TACO POPCORN



Chili Taco Popcorn image

Good alternative form the plain butter and salt, good to have anytime of day.

Provided by barrysbabe30

Categories     Appetizers and Snacks     Snacks     Popcorn Recipes

Time 10m

Yield 6

Number Of Ingredients 6

½ cup butter, melted
½ (1 ounce) package taco seasoning mix
1 dash hot pepper sauce (such as Tabasco®)
½ teaspoon chili powder
1 teaspoon seasoned salt
5 cups popped popcorn

Steps:

  • Mix butter, taco seasoning, hot pepper sauce, chili powder, and seasoned salt in a large bowl. Stir in popcorn and mix well. Serve immediately.

Nutrition Facts : Calories 763.6 calories, Carbohydrate 125.1 g, Cholesterol 40.7 mg, Fat 23.4 g, Fiber 24.4 g, Protein 20.5 g, SaturatedFat 10.5 g, Sodium 446.1 mg, Sugar 2.7 g

POPCORN NACHOS



Popcorn Nachos image

Mexican-style spices and shredded Cheddar cheese are lively additions to plain popcorn.

Provided by sal

Categories     Appetizers and Snacks     Snacks     Popcorn Recipes

Time 15m

Yield 16

Number Of Ingredients 6

½ cup butter, melted
1 teaspoon crushed red pepper
1 teaspoon ground cumin
1 teaspoon paprika
1 gallon popped popcorn
½ cup shredded Cheddar cheese

Steps:

  • In a small bowl, mix together butter, crushed red pepper, cumin and paprika.
  • Place popcorn in a large bowl. Sprinkle with the butter mixture and Cheddar cheese. Toss until well mixed.

Nutrition Facts : Calories 130.3 calories, Carbohydrate 5.2 g, Cholesterol 19 mg, Fat 11.8 g, Fiber 1 g, Protein 1.8 g, SaturatedFat 5.1 g, Sodium 178.8 mg, Sugar 0.1 g

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