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

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.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.
2.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.
3.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.
4.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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