Spring Scallop Tacos
serves 4 (2 tacos each)
24 large sea scallops
zest of 1 lime
3 T olive oil
3 T lime juice
3 cloves garlic
2 cucumbers, sliced lengthwise, seeded and shredded
pinch of salt
3 T chopped cilantro
8 flour tortillas
First, shred cucumber. Toss with salt and set aside to drain in a fine strainer for 1/2 hour. When cucumber is drained, toss with chopped cilantro and set aside.
Mix together lime zest, olive oil, lime juice, and garlic. Marinate scallops for 15-20 minutes before cooking.
To cook: Prepare charcoal grill. Grill scallops over medium high heat with grill closed for 5-6 minutes, turning once.
To assemble tacos, divide cucumber among tortillas. Top with 3 scallops and a dollop of strawberry salsa. Serve.
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