Cumin-Seared Scallop Tacos with Crispy Bacon Orange-Habanero Salsa
This Caribbean pepper is famous for being the hottest chile pepper in the world. They come in a variety of shapes and colors(yellow, orange,green, red,chocolate). Not only are they extremely hot, but they also have a unique,distinctively fruity flavor.
It is the key ingredient in the popular Jamaican Jerk sauce. The habanero is also widely used in many different types of hot sauces. The popularity of this chile pepper continues to grow and is becoming easier to find on the grocery shelf.
1 lb. uncooked scallops
Seasoning for scallops: Salt & cumin
2 cups radicchio, roughly chopped
4 slices of bacon
6 corn tortillas
2 oranges, peeled
1/4 red onion, roughly chopped
1/2 habanero chile, seeds removed
2 tbsp fresh cilantro
2 tbsp olive oil
Serves 2 people
Throw salsa ingredients into a blender and blend until smooth – taste and add more habanero if you want it spicier or cilantro if you’re a big cilantro fan. Season scallops and set aside. Start frying bacon in a skillet until crispy.
Meanwhile, chop up your radicchio. Remove bacon and set aside on a paper towel. Discard a bit of the bacon grease from skillet, but leave enough to cook your scallops in. Saute scallops until lightly browned on each side – 3-4 minutes total. On a lazy day I usually just microwave my corn tortillas to soften them up, but you can heat them up in a skillet too. Build tacos, garnish with a little extra cilantro if you’d like and devour.