|At TacoLu for Dee's Birthday just a couple weeks ago.|
Photo Credit: Kevin Sargeant
Cilantro Lime Cream Sauce
1 cup of sour cream
Juice of 1 lime
1 garlic clove
Handful of cilantro
I used my magic bullet to make the sauce, but you could just chop the garlic and cilantro up finely and stir all the ingredients together. To go the Magic Bullet or Food Processor route, first grind up your garlic. Then add the cilantro, lime juice and pulse again. Lastly add in the sour cream and pulse once or twice just to blend. Put the sauce into the fridge, it will thicken up a bit.
1 pound of fresh scallops
1 tbsp lime juice
Jerk or other spicy seasoning mix
2 tbsp melted butter
I am not giving you amounts of the spices because I really think that is something you need to figure out based on your own taste. Add all of the seasonings together in a shallow bowl or plate; dip the scallops into 1 tbsp melted butter then coat with the seasoning mix all over.
In a cast iron skillet or other pan add remaining melted butter/oil over medium-high heat. Carefully place scallops in a single layer and allow to cook/blacken for 3-4 minutes, flip and allow the same process on the other side. If the scallops are sticking to your pan, they are not ready to be flipped yet.
On corn or flour tortillas arrange 3-4 scallops, top with shredded cheese (I used Dee's family's homemade cheese from San Salvador), avocado, chopped cilantro and tomatoes.
Yummy!! Enjoy those, they are delicious and you will definitely be wanting seconds. ;)
Have you come up with your own creation from your favorite restaurant dish?