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Surf and Turf Tacos

Surf and Turf Tacos. These scallop and steak tacos are topped with a bright and fresh corn salsa and drizzled with a creamy cilantro sauce. 
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Total Time 30 minutes
Course Main Course
Cuisine American
Servings 4
Calories 642 kcal

Ingredients
  

Steak and Scallops

  • 1 pound top sirloin steak
  • 1 pound sea scallops tough side muscle removed, patted very dry
  • kosher salt
  • freshly ground black pepper

Corn Salsa

  • 4 ears corn, shucked
  • 1/2 red onion diced
  • 1/2 cup cilantro leaves and stems, roughly chopped
  • 2 limes juice of
  • 1 tablespoon extra virgin olive oil
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper

Creamy Cilantro Sauce

  • 1 cup cilantro leaves packed
  • 1/2 cup sour cream or plain Greek yogurt
  • 1 clove garlic
  • 1/2 lime juice of
  • 1/4 teaspoon kosher salt
  • 1/8 teaspoon freshly ground black pepper

For serving

  • flour or corn tortillas warmed
  • lime wedges

Instructions
 

  • Place steak on a plate, pat dry and sprinkle generously with salt and pepper on both sides. Let sit in the fridge while you make the corn salsa and cilantro sauce.
  • For the corn salsa, heat a large pot filled halfway with water over high heat until boiling. Add corn, cover, bring back to a boil, then lightly boil for 3-5 minutes. Remove corn from pot with tongs and let cool slightly. Once corn is cool enough to handle, slice the corn off the cobs into a medium bowl. Toss corn with red onion, cilantro, lime juice and olive oil. Add salt and pepper to taste. Refrigerate.
  • Make the cilantro sauce - in a food processor, combine cilantro, sour cream, garlic, lime juice, salt and pepper. Process until smooth. Adjust seasoning if needed. Poor into a small bowl. Refrigerate.
  • Preheat grill to high heat. Clean and oil the grates.
  • Pat scallops dry then brush lightly with oil, sprinkle lightly with salt and pepper.
  • Reduce grill heat to medium high. Add the steak to the grill and grill until desired doneness, flipping after 3-4 minutes. USDA Food Safety states that steaks should be cooked to a minimum of 145 degrees F with a 3 min rest, as measured with a meat thermometer in the thickest part of the steak, away from the bone or fat. Remove steak from the grill and let rest.
  • While the steak is resting. Add scallops to the grill and cook 2-3 minutes, flip, then cook until just opaque, another 1-2 minutes. Don’t overcook. Remove from grill.
  • Slice steak thinly against the grain. Cut scallops in half.
  • Assemble tacos by adding steak and scallops to a warmed tortilla. Generously top with corn salsa. Drizzle with cilantro sauce. Serve with lime wedges and remaining corn salsa.

Notes

Recipe notes:
  • You can also use 2 cups of frozen corn instead of 4 fresh ears. Just cook the corn, then chill it.
  • The cilantro sauce is incredible, but if you’re in a time crunch, you can skip it.
  • Don’t like cilantro? Try substituting basil in the salsa and sub basil in the sauce.
  • Corn salsa and cilantro sauce will keep for a few days in a sealed containers in the fridge.
  • You can sub grilled shrimp in for the scallops.

Nutrition

Calories: 642kcalCarbohydrates: 72gProtein: 52gFat: 17gSaturated Fat: 5gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gTrans Fat: 0.02gCholesterol: 95mgSodium: 1633mgPotassium: 1128mgFiber: 7gSugar: 11gVitamin A: 600IUVitamin C: 21mgCalcium: 216mgIron: 6mg
Keyword Surf and Turf Tacos
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