By: Nathan Michael & Julia Flowers

If you’ve never traveled to Mexico City, you’re missing out on a world of seafood. Inspired by our recent trip, we put together a recipe that will take your tastebuds traveling around the world. Scallop and corn tacos. Pairing perfectly with corn, SRF scallops are packed with flavor and sized to perfection for an amazing bite.


Scallop Taco

  • 1 pound of scallops (patted dry) Buy Now
  • 1 tablespoon of neutral oil
  • 2 ears of corn (kernels cut off)
  • 1 tablespoon of butter
  • 1 teaspoon of salt (divided)
  • 1 tablespoon of mayo
  • 1 tablespoon of sour cream
  • juice and zest of half a lime
  • 1 teaspoon of guaillo chile powder or chile powder
  • 1 tablespoon of crumbled queso fresco cheese
  • 2 tablespoons of cilantro (chopped)
  • tortillas for serving

Scallop Taco

In a large sauté pan heat butter over medium heat.
Once melted add kernels and 1/2 teaspoon of salt cooking until the kernels start to develop some char, about 5 minutes. Remove from heat and let cool in a bowl.
In another bowl mix the mayo, sour cream, lime juice, zest, salt, and chile powder. Pour over the corn and mix with the cheese and cilantro.
In a clean skillet heat the oil over medium-high heat. While the pan is heating season the dry scallops on both sides with salt. Once the oil is shimmering sear the scallops for 2-3 minutes per side. Remove from heat.
To assemble: divide the corn salad evenly on the tortillas and top each with 2 scallops. Garnish with additional cilantro, cheese, and a squeeze of lime (if desired).