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Bay Scallop Tacos

Seared Cape bay scallops sit atop flour tortillas with roasted butternut squash, crispy kale, queso fresco, bacon and fresh parsley. These tacos are fall-inspired with the perfect combination of savory, saltiness and sweet.
5 from 1 vote
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Total Time 55 minutes
Course Main Course
Cuisine American
Servings 4
Calories 575 kcal

Ingredients
  

  • 1 butternut squash peeled, cubed (or use pre-cubed squash)
  • 10 ounce bag chopped kale toughs stems removed
  • 3 tablespoons extra virgin olive oil divided
  • 4 strips bacon cooked and crumbled
  • 1 teaspoon butter
  • 1/2 pound bay scallops fresh, rinsed and dried, side muscle removed
  • kosher salt
  • ground black pepper
  • Flour tortillas warmed
  • 2-3 ounces queso fresco cheese crumbled
  • 1 tablespoon fresh parsley roughly chopped

For serving

  • Lemon wedges

Instructions
 

  • Preheat the oven to 425 degrees F. Line two baking sheets with tinfoil. Toss butternut squash with 2 tablespoons extra virgin olive oil, salt and black pepper and place onto baking sheets.
  • Roast squash for 40-45 minutes, or until lightly browned and caramelized, flipping halfway through cooking time. Place butternut squash in a bowl and set aside.
  • Place the chopped kale onto the foiled-lined baking sheets (the same ones you used to roast the squash). Drizzle with 2 teaspoons extra virgin olive oil and sprinkle with salt and pepper. Place in the oven and roast for 10 minutes, stirring halfway through cooking time.
  • Meanwhile, heat remaining 1 teaspoon extra virgin olive oil and butter in a medium non-stick skillet over medium high heat. Pat scallops dry and season with salt and pepper. Add scallops to the hot pan and reduce heat to medium. Sauté about 1 minute until a nice sear forms, then flip and sauté until desired doneness (we like ours with just a brief sear). Don't crowd the scallops, as you don’t want to steam them. Cook in batches, if needed.
  • Assemble tacos by adding kale and butternut squash to warmed flour tortillas. Top with a few bay scallops, queso fresco, bacon and parsley.
  • Serve tacos with lemon wedges.

Nutrition

Calories: 575kcalCarbohydrates: 77gProtein: 22gFat: 22gSaturated Fat: 5gPolyunsaturated Fat: 3gMonounsaturated Fat: 12gTrans Fat: 1gCholesterol: 24mgSodium: 1129mgPotassium: 1289mgFiber: 6gSugar: 8gVitamin A: 27214IUVitamin C: 126mgCalcium: 379mgIron: 6mg
Keyword Bay Scallop Tacos
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