Seared Scallop Tacos with Cilantro Lime Slaw

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Juicy seared scallops nestled in warm tortillas topped with a tangy cilantro lime cabbage slaw for a fresh and flavorful taco experience. This mexican-inspired tacos & burritos ready in about 23 minutes pairs large sea scallops, tablespoons olive oil, teaspoon salt for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 8 min Serves 4 Mexican cuisine 320 cal/serving
Plan a meal with the AI → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Instructions

  1. Step 1: Pat 16 large sea scallops dry and season with 3/4 teaspoon salt and 1/2 teaspoon black pepper. Heat 2 tablespoons olive oil in a skillet over medium-high heat until shimmering.
  2. Step 2: Sear scallops in a single layer for 2-3 minutes on each side until they develop a golden crust and are opaque in the center. Remove from heat and set aside.
  3. Step 3: In a medium bowl, combine 2 cups shredded green cabbage, 1 cup shredded red cabbage, 1/2 cup chopped fresh cilantro, 3 tablespoons lime juice, 1/4 cup mayonnaise, 1 teaspoon honey, and 1/2 teaspoon ground cumin. Toss well to coat and refrigerate until ready to serve.
  4. Step 4: Warm 8 corn tortillas in a dry skillet or microwave until pliable.
  5. Step 5: Assemble tacos by placing 3-4 seared scallops on each tortilla and topping with a generous spoonful of the cilantro lime slaw.
  6. Step 6: Serve immediately with extra lime wedges if desired.

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Knives & cutting boards → Shop all kitchen tools →

Frequently asked questions

How long does Seared Scallop Tacos with Cilantro Lime Slaw take to make?

Total time is about 23 minutes (15 min prep + 8 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Seared Scallop Tacos with Cilantro Lime Slaw?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep large sea scallops from drying out.

Can I substitute ingredients in Seared Scallop Tacos with Cilantro Lime Slaw?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Seared Scallop Tacos with Cilantro Lime Slaw for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Seared Scallop Tacos with Cilantro Lime Slaw?

Mexican tacos & burritos like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

Related recipes