Scallop Tacos with Smashed Avocado Salad

How fancy does that title sound?? Would you believe this is a 15-minute dinner? Maybe 20? SERIOUSLY. And so easy. And holy moly my best Taco Tuesday yet! (Not to pat myself on the back or anything… oops!)

Scallops are a special treat, but since they’re also a fan favorite in this house, I decided we were due. And you are too! Scallops sound and look and feel like a fancy-schmancy meal, but they’re so simple and you just have to try these tacos. Here you go.

WHAT YOU NEED
* 1lb bay scallops (the little ones)
* 2T olive oil, divided
* 1/2t freshly ground black pepper
* 1t Kosher salt, divided
* 1C frozen sweet corn kernels
* 4 green onions, chopped
* 1 ripe avocado
* crumbled feta cheese
* fresh cilantro, chopped
* fresh lime
* corn tortillas
* 1 whole, ripe avocado

WHAT TO DO
Place the scallops in a bowl with 1 tablespoon of olive oil, the black pepper, and 1/2 a teaspoon of Kosher salt. Carefully mix until the scallops are well-coated.

In a saute pan over medium heat, heat a tablespoon of olive oil and cook the corn and green onions, and 1/2 a teaspoon of Kosher salt until the corn and inions become slightly charred. Remove from heat.

Cut the avocado in half and use your hands to squeeze/smash the flesh into a bowl. Add the charred corn and green onions. Add some crumbled salty feta (as much as it looks like your salad needs). Squeeze some fresh lime over the bowl, and mix well.

Heat a nonstick pan over high heat. Add the scallops and cook about 1 1/2 to 2 minutes per side, getting a good sear on ’em. Remove from heat.

Spread the avocado salad onto a warm tortilla, add 3 or 4 scallops on top, sprinkle with chopped cilantro. Serve with a squeeze of fresh lime. BOOM!

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