Seared Scallop Tacos

Seared Scallop Tacos With Green Chile Chutney:
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4 large scallops

Salt & Freshly ground Pepper

1-tablespoon canola oil

2 teaspoons chopped fresh oregano

1 6-ounce can roasted green chilies

¼ cup apple cider

¼ cup sugar

1 chipotle chile in adobo sauce

½ cup sour cream

1-teaspoon salt

2 limes juiced

4 flour tortillas

½ cup shredded cabbage

Season scallops with salt and pepper. In a large skillet over medium high heat, heat the canola oil. Add scallops and sear on both sides. When you look at the side of the scallop you will see it go from translucent to opaque. When it’s totally opaque, you know the scallops are done. Remove from pan and set aside.

In the same pan, add the oregano, the chiles, vinegar and sugar. Stir to combine. Simmer until it becomes a slightly thickened sauce.

In a medium bowl, smash the chipotle chile. Stir in the sour cream and salt. Add the lime juice and mix well.

Toast the tortillas over an open flame and place on plate.

Cut the scallops into pieces and divide among the tortillas. Top each with the chutney, then the cabbage, then and the sour cream.