In an effort to eat less meat but more protein, I have started incorporating more seafood into our diets. We’ve had more salmon, more shrimp, and oh sweet baby Jesus, more lobster. The other day on a trip to Whole Foods the sea scallops, which are normally super expensive, were actually on sale. I immediately bought a pound, half for this recipe and half to just eat like popcorn. What? I thought everybody did that.
Have you had scallops? If not, you must! They’re not as well-known as other seafood like shrimp or lobster, but they’re amazing! Little gems of the sea for sure. If you know scallops, you know what’s up.
I would normally make something like a seafood pasta dish, but we’re not stocking our pantry like we normally do (since we’re moving and all!) and I didn’t have the right pasta. I did however have wonton wrappers, and have been dying to make tacos like The Hungry Girl did on her show, but with something other than chicken.
I came up with this recipe for scallop tacos with pico de gallo using the baked wonton wrappers. The verdict? Freaking delicious, I kid you not! The best part is that they’re super low in calories and carbs. Each little wrapper is only 20 calories! If you’re looking to reduce your calorie intake or eat less carbs, I’d definitely suggest cooking more with wonton wrappers.
This recipe is ridiculously easy and tastes awesome. Since they’re finger foods, you could totally serve these at a party as an app and they’re sure to be a hit.
Another thing you’ll want to do is make some kick-ass margaritas to go with these tacos. I teamed up with Jessica from One Martini At A Time to create a yummy cocktail pairing for these scallop tacos. How about a Taste of the Tropics Margarita? I guarantee if you serve those margaritas with these tacos you’ll be one bad-ass host or hostess. Enjoy!
Scallop Tacos with Pico de Gallo in Wonton Wrappers
- ½ lb. fresh sea scallops
- 8 wonton wrappers
- Olive Oil
- 1 medium tomato, diced
- 1 onion, finely chopped
- ¼ fresh jalapeno pepper, seeded and chopped
- 2 sprigs fresh cilantro, finely chopped
- 1 green onion, finely chopped
- ¼ orange bell pepper
- ½ teaspoon garlic powder
- Salt and pepper to taste
- Preheat oven to 400 degrees.
- Spray the inside and outside walls of a deep square or rectangular baking pan with nonstick spray. Evenly drape the wonton wrappers over the pan's walls on a diagonal, making triangle-shaped "shells." (Use two pans, if needed, to keep wontons from overlapping.) Bake until just crispy enough to hold their shape, about 3 minutes.
- Remove pan from the oven, but leave oven on. Carefully remove wontons and gently open to form "taco shells." Set aside.
- In a medium bowl, combine tomato, onion, jalapeno pepper (to taste,) cilantro, peppers, and green onion. Season with garlic powder, salt and pepper. Stir until evenly distributed. Refrigerate it while you cook the scallops.
- Season the scallops with salt, pepper and a little chili powder. Sautee in a skillet (I like cast iron) on medium for about 3-4 minutes on each side.
- Remove from the skillet and let rest for at least 5 minutes.
- Slice the scallops into pieces and assemble tacos by adding scallops to the wonton wrappers and topping with pico de gallo.
Once the wonton wrappers have cooled, make the pico de gallo and set it aside.
Season and sautee your Scallops for about 3 minutes on each side, or until they’re sort of firm, but not hard.
Next, cut them into slices. My scallops were average so I cut them into thirds for semi-chunky pieces.
Put the scallops into the wonton shells and top with pico de gallo and a little lemon. Yum!
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