Popcorn Scallops

Tonight was the first time I made Popcorn Scallops which we put into tacos. The process started by dredging tiny bay scallops in cornstarch seasoned with salt and pepper. They then went into seasoned beaten eggs and finally into Panko breadcrumbs. They got a quick fry in Canola oil until golden brown on both sides. These crispy popcorn scallops went into a soft flour tortilla with a leaf of red leaf lettuce, some sliced fresh mango, sliced red onion and some Cilantro-Avocado Crema.

The Crema was a simple mixture of sour cream, fresh cilantro, olive oil, garlic, and avocado all pureed in the food processor. A final touch of fresh lime juice, and salt and pepper rounded out the crema.

Our side dish was Mexican Rice with Green Peas. We started by sauteing chopped onion, tomato paste, minced jalapeno, garlic and ground cumin for a couple of minutes. We added some chicken broth, rice and chopped fresh tomato and cooked in the usual way. Once the rice was done, we fluffed it and added some green peas.

Yummy!