1-First, rinse and pat dry the scallops, season with salt, and refrigerate.

2- Mix the mango salsa ingredients and refrigerate.

3- Blend the avocado-coconut cream and chill it.

4- Sear the scallops for 90 seconds per side in a hot skillet.

5- Warm the tortillas and assemble the tacos.

Okay, let’s roll up our sleeves and dive into making these scallop tacos it’s as fun as it is quick, wrapping up in about 30 minutes flat. Start by prepping your scallops: pat them dry, season with salt, and pop them in the fridge to chill. Meanwhile, whip up that spring mango salsa by tossing together the mango, tomatoes, radish, cilantro, lime juice, and a dash of salt and pepper, then let it chill.

For the avocado-coconut cream, blend the avocado flesh with lime juice, jalapeño, coconut milk, honey, and salt until it’s silky smooth, and give it a quick chill. Now, back to the scallops dry them again, add more pepper if you like, and sear them in a super-hot skillet with butter and olive oil for 90 seconds per side. Don’t fidget with them; let that golden crust form like magic.

Once done, slice the scallops into quarters, warm your corn tortillas, and assemble: slather on the avocado-coconut cream, pile on 6-8 scallop pieces, and top with that vibrant mango salsa. Serve right away for the freshest taste it’s that simple!