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!
1 oz Barbacoa Blend
1/2 head cabbage, thinly sliced
2 green onions, thinly sliced
Freshly ground black pepper
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 Salt and 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 Oil to 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.