Go Back
+ servings
An image of bay scallop tacos

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.
Total Time 55 mins
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
Tried this recipe?Let us know how it was!