I love scallops and I love tacos so combining them is a very tasty dinner! These tacos were a mix of leftovers that I had in the fridge that I needed to get rid of. Normally I would use light mexican cheese but I had some gruyere leftover from buying too much for a mac and cheese dish. When making tacos, I only use corn tortillas. They have a lot less calories, more fiber, less sodium, and are healthier for you in general (http://www.prevention.com/which-healthier-corn-tortillas-vs-flour-tortillas). Plus, I get the below corn tortillas from my local grocery store for $.38 for 12! That’s about 3 cents a tortilla. Can’t beat that!
3 corn tacos
1/2 cup mashed sweet potatoes (already baked and then just mashed – nothing added)
1 cup of kale
1/2 cup black beans
2-3 ounces of gruyere cheese
1 tablespoon of earth balance butter (for scallops)
Salt to taste
Pepper to taste
Olive oil spray
Prep scallops by completely drying them using paper towels or kitchen cloth. In order to get a nice sear on a scallop, they must be relatively dry before putting in the pan. Sprinkle with salt and pepper on each side. Using a small frying pan, heat pan until hot. Add butter and spread throughout the pan. Cook scallops until brown on each side for roughly 3 minutes on each side. Regularly swirl pan so that butter moves around and helps in searing the scallops. Take out of pan and let rest. Take 3 corn tortillas and spray each side with olive oil spray. Place on baking sheet in oven at 350 degrees to heat up. After about 5 minutes, flip tortilla, add gruyere cheese, black beans, and kale to each tortilla and let bake for another five minutes. Heat mashed sweet potatoes if not already heated. Take tortillas out of the oven, add a scallop to each tortilla, place a spoonful of sweet potatoes, and serve. If you want, you can add additional salt and pepper to taste.
The good thing about a taco is that you can really put whatever you want on it! A great easy meal for leftovers!