Scallop and Roasted Corn Tacos

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There are a lot of different ways to celebrate summertime in Alabama and capture that awesomeness through food and drink. The Scallop and Roasted Corn Tacos recipe is one of many. Fresh corn, scallops, and easy prep make for a laid-back summer meal. The corn is roasted in the oven, which is a great substitute if you don’t have a grill. Roasting fresh corn brings out its sweetness, and the radicchio rounds out the flavor with a slight bitterness. I made a recent stopover in Alabama to visit family. This photo of my springer spaniel, Sally, was taken on a visit to the Hayes Nature Preserve in Hampton Cove, Alabama.

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Recipe by This Lovely KitchenCourse: Dinner, LunchCuisine: MexicanDifficulty: Easy
Servings

4

servings
Prep time

15

minutes
Cooking time

30

minutes
Total time

45

minutes

Ingredients

  • cayenne pepper – 1/8 teaspoon

  • cumin – 1/4 teaspoon

  • bay scallops – 1 pound

  • garlic cloves, sliced – 3

  • canola oil – 1 tablespoon

  • ears fresh corn – 2

  • Freshly ground black pepper – To Taste

  • Sour cream or tartar sauce

  • Flour tortillas

  • radicchio, cut into 1-1/2 i – 1 cup

  • cherry tomatoes halved – 1 cup

  • chopped fresh cilantro – 1/2 cup

  • crumbled fresh cheese, such as queso fresco, feta, or ricotta Salata – 2 ounces

Directions

  • Preheat oven to 350 degrees.
  • Place corn on the middle rack of the oven with husks intact.  Roast corn for 30 minutes or until corn is soft.  Discard husks when corn cools.  Shave corn off cobb and season with black pepper. Set aside.
  • Mix cayenne pepper, cumin, and salt in a medium-sized bowl.  Add scallops to spice mixture and toss well to coat.
  • Heat oil in a skillet over medium-high heat.  Add garlic and scallops and sauté for about three minutes.
  • Spread the desired amount of sour cream or tarter sauce on the tortilla.  Add corn, scallops, and radicchio.  Sprinkle with tomatoes, cilantro, and cheese.