Saturday, January 29, 2011

Vietnamese Alaskan Weathervane Scallop Tacos

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 and we will post.

Vietnamese Alaska Weathervane Scallop Tacos

Marinated Vegetables:

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


fresh cilantro
thinly sliced jalapenos
sliced avocado
lime wedges

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

1 comment:

  1. Hi there,

    Hope you're doing well today!

    Women's Adventure magazine's redesigned book includes a department called Backcountry Gourmet. On this page, we print two, hopefully exotic, recipes that both use a common central ingredient plus a couple accompanying tips. Salmon will be our summer's ingredient. Do you have any great salmon recipes suitable for the backcountry that you'd like to share with our readers? If yes, let me know and we'll work on printing them, crediting you of course.

    Please feel free to email with any questions. Sorry to contact you via blog comment; I just had a hard time finding another way to get in touch. I'll look forward to hearing from you.

    Thanks so much,

    Jennifer Olson
    Assistant Editor
    Women’s Adventure magazine
    3360 Mitchell Lane, Suite E
    Boulder, CO 80301

    jennifer [at] staff [dot]