This is a re-post of a recipe I wrote last Summer. I’m re-posting it because 1) YUM! and 2) If I don’t get some things done today, my head is going to explode. Enjoy!
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I love cooking, and I generally prefer my own food to anyone else’s, but once in a while, I make something so delicious that it surprises me. I got the idea for these tacos on a Sunday afternoon and made them for a friend for dinner. Then I made them again for my Mama and my sister for lunch on Monday. It’s that good.
It’s also easy to make, although their is a bit of knife work involved.
Tropical Scallop Tacos
- 1 1/2 cups pineapple, diced
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 1 orange bell pepper, diced
- 2 avocados, peeled, pitted and diced
- 1 small red onion, diced
- 1 jalapeño, diced finely
- 1 pint grape tomatoes, halved
- 1 lime
- salt to taste
- 1 pound sea scallops, thawed
- balsamic vinegar glaze
- fresh whole wheat tortillas
Directions

- Coat a non-stick pan with cooking spray and heat over a medium high flame until sizzling. Dry each scallops well with a paper towel, sprinkle lightly with salt and add to the pan. Sear on each side being careful not to overcook. Remove to a fresh paper towel.

- Combine the pineapple and all the vegetables in a large bowl. Add the juice of one lime and salt. Stir gently until everything is just combined.

- Dice the scallops in to large pieces. Assemble the tacos and sauce with balsamic reduction.
This is also crazy delicious served as a salad, tossed with lettuce and napa cabbage..



















My daughter Deb and I decided to treat ourselves to The Taste of the Vineyard. It’s put on every year by the Martha’s Vineyard Preservation Trust. Restaurants, caterers and beverage purveyors from around the Island gather under tents to present some of their specialities to be tasted. We’d never gone before and it seemed like a fun and different thing to do. Off we went to the Vineyard for a glorious long weekend of eating, shopping and tasting. The weather turned brutally hot all along the Eastern seaboard, it verged on 100 degress which is unusual for mid June. A few hours before the Taste was to begin welcomed thunder storms rolled in and dropped the temps about 25 degrees. The evening was cool and clear and perfect.















2009
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