Cumin Seared Scallop Tacos

I love food tv. I remember years ago when the Food Network was first on the air. A friend of mine in Florida told me about the channel. I couldn't wait until we were able to get the channel in the midwest. Food Network was all about Emeril and Sarah Molten in those days. Now there's more chefs than you can count and there's a sister network, The Cooking Channel. While I don't watch The Cooking Channel as much as Food Network, I do watch some of the programs. One of my favorite shows is Kelsey's Essentials. Kelsey was one of my favorites from the 4th season of Next Food Network Star. Do you have a favorite food tv star?

I am always looking for new and different ways to serve scallops. When I saw the episode where Kelsey prepared these, I knew it was a recipe I wanted to try. I have to admit I didn't make the salsa. I used the salsa we purchased at Whole Foods to go on the Maui Maui we had a few days before. This makes a quick, easy and delicious weeknight dinner!




Cumin Seared Scallop Tacos

Ingredients

* Tomatillo Guacamole, recipe follows
* Cilantro-Lime Rice, recipe follows
* Mango Salsa, recipe follows
* Cumin-Seared Scallop Tacos
* 1 1/4 pounds large sea scallops (about 8)

* 1/4 teaspoon salt
* 1/4 teaspoon ground cumin
* 1 to 2 tablespoons unsalted butter
* 8 (6-inch) corn tortillas

* Tomatillo Guacamole
* 6 to 8 tomatillos, husked and coarsely chopped (about 8 ounces)
* 3/4 cup coarsely chopped fresh cilantro leaves
* 1 avocado, halved, pitted, peeled and diced
* 1/2 onion, coarsely chopped

* 1/2 jalapeno, coarsely chopped with seeds
* 2 cloves garlic, smashed and quartered
* Juice of 1 lime
* 1 teaspoon ground cumin
* 1 teaspoon salt

* Cilantro-Lime Rice
* 1/2 cup rice
* 5 sprigs fresh cilantro

* 1 cup chicken broth
* Juice of 1 lime

* Mango Salsa
* 1/2 cup diced mango
* 1/2 cup diced tomatoes
* 2 tablespoons minced onion

* 2 tablespoons chopped fresh cilantro
* 2 teaspoons minced Serrano chile
* Zest and juice of 1 lime

Directions
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.

I am linking this to Tasty Tuesday, Tempt My Tummy Tuesday, Tuesday's at The Table and Tuesday Night Supper Club.