Alaska Weathervane Scallop & Cashew Slaw Tacos
Prep time: 15 minutes
Cook time: 15 minutes
Servings: 4 (2 tacos each)
1-¼ cup cashews
¼ red onion, diced
2 garlic cloves, peeled
2 Habanero chiles, diced (with seeds and spines removed)
¼ cup peanut oil
3 Tablespoons rice wine vinegar
3 Tablespoons water
1-¼ cup chopped cilantro
1 teaspoon salt
1 teaspoon pepper
1 Tablespoon creme fraiche or sour cream
6 cups Napa cabbage, chopped
16 Alaska Weathervane Scallops
Salt and pepper, to taste
Red pepper flakes, to taste
8 Masa Harina or store-bought corn tortillas
Red leaf lettuce
1 avocado, sliced
Additional crème fraiche and chopped cilantro, for garnish
In a food processor, purée cashews, onion, garlic and habaneros to a paste. Blend in peanut oil, rice wine vinegar, water, cilantro, salt, pepper and creme fraiche. In a large bowl, mix cashew cream with Napa cabbage; stir to coat.
Coat Alaska Scallops with olive oil and season with salt, pepper, and red pepper flakes. Grill or sauté scallops in olive oil over medium-high heat, cooking about 3-½ minutes per side. Cook just until scallops are opaque throughout.
Heat corn tortillas in a dry cast iron pan to desired doneness.
Place a leaf of red lettuce on each tortilla. Top with two scallops and cover generously with slaw. Top each taco with an avocado slice and a dollop of crème fraiche. Garnish with chopped cilantro, if desired.
Chef’s tip: If desired, cashews can be chopped and sprinkled over tacos for added crunch.
Recipe source: Alaska Seafood