I used to get in trouble at school for starting in before reading all the instructions. I guess certain things just never change! Turns out you can't enter the Alaska Fish Taco contest if you've ever received compensation for cooking. Oops! So we won't be going to Santa Monica, but here is our recipe, and it is damn good! A bit of a twist on our banh mi sandwiches from our book. Try it and let us know what you think. And if YOU'VE entered, and would like to share your recipe here, send it to me at email@example.com and we will post.
Vietnamese Alaska Weathervane Scallop Tacos
1/4 cup water
1/4 cup sugar
1/4 cup rice vinegar
1 cup grated carrots (large holes of box grater)
2 cup grated cabbage (large holes of box grater)
1/3 cup mayonaise
2 - 3 teaspoons sriracha
3/4 pound Alaskan Weathervane scallops
sea salt and freshly ground black pepper
1- 2 tablespoons canola or grapeseed oil
12 small corn tortillas
thinly sliced jalapenos
For the marinated vegetables: combine first three ingredients and then toss the vegetables to coat. Allow to stand for at least one hour. Drain for 5 minutes before compiling tacos.
For the sauce: Combine the mayonnaise and add the sriracha to taste and set aside
Preheat oven to 400.
Wrap the tortillas in aluminum foil and place in oven to warm, or alternatively heat on a grill right before serving.
Slice each scallop in half and season with salt and pepper.
Heat 1 tablespoon of the oil in a large skillet over medium high heat. When hot, add scallops in two batches (add remaining oil as needed) and sear for a minute or two on each side, until colored and just done. Do not overcook, and do not crowd the pan or they will steam instead of sear.
layer two tortillas per taco, and dress with about 1 tablespoon of sriracha mayonnaise each. Top with several scallops and the marinated vegetables. Garnish with cilantro, jalapenos and avocado and sprinkle with lime juice.
Makes 6 tacos