Seared Scallop Tacos with Mango Salsa and Pickled Red Onions

Gently pat scallops dry and sprinkle salt and pepper on each side. Make sure they are nice and dry. Scallops won’t get a good sear when they are wet.

On medium-high heat, add olive oil into a medium-sized skillet. Once oil is hot add scallops and sear for 2-3 minutes until golden brown on one side then flip. Add the butter and spoon melted butter over tops of scallops. Cook for another 1-2 minutes. Remove scallops from skillet to a plate, cover with a sheet of foil and let them rest for a minute or two before cutting into them.

For the guacamole:
Dice avocado and then smash in a bowl. Add salt and pepper to taste. Super simple. No need to complicate the flavors. You can add the diced Serrano chilis if you want more heat but no need.

For the pickled onions:
In a saute pan over medium heat, toast cinnamon stick, pepper flakes and peppercorns for approximately 2-3 minutes until fragrant.

Add in vinegar, lime juice, salt and sugar and simmer for another 1-2 minutes. Keep warm.

Put sliced onions in a bowl then pour boiling water over them until covered. Let them sit for 15 seconds and drain.

Put onions in a mason jar or glass dish with the brine, stir to combine. Let onions rest at room temperature for at least an hour before serving.

This can be stored at room temperature or in the fridge for up to 2 weeks.

For the salsa:
In a small bowl combine all of the salsa ingredients and set aside for at least 15 minutes before serving so the flavors can blend.

To plate: Spread guacamole on top of a toasted tortilla. Slice scallops in half (or thirds depending on the size) and pile on top. Add about 1-2 tablespoons of mango salsa and top with a few slices of pickled red onions.