Scallop Tacos with Pico de Gallo in Baked Wonton Wrappers
Recipe type: Entree, Appetizer
Prep time: 
Cook time: 
Total time: 
Serves: 2-4
Light and healthy tacos using baked wonton wrappers and fresh sea scallops! Can be used as an appetizer or as an entree.
  • 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
  1. Preheat oven to 400 degrees.
  2. 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.
  3. Remove pan from the oven, but leave oven on. Carefully remove wontons and gently open to form "taco shells." Set aside.
  4. 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.
  5. 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.
  6. Remove from the skillet and let rest for at least 5 minutes.
  7. Slice the scallops into pieces and assemble tacos by adding scallops to the wonton wrappers and topping with pico de gallo.
Recipe by Mama's Hungry at