Baja Scallops with Cilantro Lime Coconut Slaw

Store staffer Elen stepped out of her spicy-heat comfort zone and took our Barbacoa Blend for a test drive. She was pleasantly surprised by this not-so-spicy blend's Caribbean flair. It's our favorite for fish tacos, so when Elen used it on scallops, it made total sense. We placed the warm scallops on top of a cool, crispy quick slaw and finished it with a crunch of our Lime Sea Salt. Refreshing and very decadent!


6 scallops

1 oz Barbacoa Blend

1/2 head cabbage, thinly sliced

2 green onions, thinly sliced

Cilantro Lime Extra Virgin Olive Oil

Coconut White Balsamic

Freshly ground black pepper

Lime Sea Salt

Fresh Cilantro for garnish, optional


For the slaw: Place the cabbage in a large bowl. Add 2 Tbl Cilantro Lime Extra Virgin Olive Oil and 2 tsp Coconut White Balsamic. Toss to combine and add Lime Sea Saltand ground black pepper to taste. 

Heat a cast iron pan over medium high heat. Dry the scallops and rub with the Baja Blend on both sides. Add a thin layer of a high heat oil like our All Natural Avocado or Pecan Oilto the pan. When working in cast iron at a high heat, it's important to switch from olive oil to a high heat oil.

Sear the scallops until golden brown and a nice crust forms on the outside--about two minutes. Turn the scallops and lower the heat and continue cooking until cooked through--about four minutes. The scallops should be firm to the touch and opaque white throughout. 

Place the warm scallops on a bed of the cool slaw. Finish the dish with a sprinkling of Lime Sea Salt.

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