Popcorn Scallop Tacos Recipe 425

Steps:

• Combine cornstarch, 3/4 tsp salt, 3/4 tsp black pepper together in a shallow dish. Set aside. Whisk eggs, 1/4 tsp salt, 1/4 tsp black pepper together in a shallow dish. Set aside. Pour Panko into a third shallow dish. Set aside. Heat oil in a large saute pan over medium heat to 360 degrees. Make sure your oil is at the right temperature - this is critical to the recipe. Dredge each scallop in cornstarch mixture, lightly coating all sides. Dip into egg mixture, then into the Panko. Fry scallops in oil until browned on all sides, 3 minutes total (keep an eye out - the scallops cook quickly). Remove scallops to a paper-towel lined plate. Season with salt (if necessary), and set aside. Melt 1 Tbsp butter in a skillet. Add 1 tortilla. Fry until tender, flip, sprinkle a bit of Parmesan on top. Fry for another 20 to 30 seconds. Remove to a warmed plate. Repeat process with remaining tortillas, using 1 Tbsp of butter for each. (You can also reduce calories by using non-stick spray instead of butter.) Fill tortillas with lettuce, mango and onion. Divide scallops among the tacos, then top each taco with Avocado-Cilantro Crema (recipe follows).

Steps:

• In a small bowl, combine coleslaw mix, cilantro, lime juice, honey, salt and, if desired, jalapeno; toss to coat. Set aside., Preheat air fryer to 375°. In a shallow bowl, whisk eggs and milk. Place flour in a separate shallow bowl. In a third shallow bowl, mix panko, cumin and garlic powder. Dip shrimp in flour to coat both sides; shake off excess. Dip in egg mixture, then in panko mixture, patting to help coating adhere., In batches, arrange shrimp in a single layer in greased air-fryer basket; spritz with cooking spray. Cook until golden brown, 2-3 minutes. Turn; spritz with cooking spray. Cook until golden brown and shrimp turn pink, 2-3 minutes longer., Serve shrimp in tortillas with coleslaw mix and avocado.

Steps:

• First prepare the tomatillo guacamole, cilantro-lime rice, and mango salsa and set aside.
• Remove the tough ligament from the side of each scallop and discard. Pat the scallops dry with a paper towel to remove excess moisture. Season both sides of each scallop with salt, and cumin.
• In a large cast iron skillet, melt butter over medium-high heat. Allow the skillet to get as hot as possible without burning the butter.
• Sear the scallops, turning once, until golden brown on each side, and just cooked through, about 3-5 minutes total. Transfer to a platter and quarter.
• To assemble, toast corn tortillas, if desired, over an open flame just until slightly charred. Fill each tortilla with 2 tablespoons rice, 1 tablespoon guacamole, 1 seared and quartered scallop, and top with mango salsa. Repeat with remaining ingredients.
• To make guacamole:
• Combine the tomatillos, cilantro, avocado, onion, jalapeno, garlic, lime juice, cumin, and salt in a food processor or blender and pulse until combined.
• To make the rice:
• In a small saucepan, bring the rice, cilantro, broth, rice, and lime juice to a boil over high heat. Reduce the heat to a simmer, cover and cook for 20 minutes, or until the rice is tender. Remove the cilantro sprigs and serve.
• To make the salsa:
• Combine the mango, tomatoes, minced onion, cilantro, chile, lime zest, and lime juice in a small bowl. Allow the flavors to macerate. Serve as a garnish for the cumin seared scallop tacos.

Steps:

• Mix butter, taco seasoning, hot pepper sauce, chili powder, and seasoned salt in a large bowl. Stir in popcorn and mix well. Serve immediately.