Crispy Scallop Taquitos

Name: Crispy Scallop Taquitos
Ingredients: 2 tablespoons vegetable oil, plus extra for spraying or brushing the tortillas; 1 small white onion chopped into ¼-inch pieces; Hot fresh green chiles to taste (roughly 1 to 2 serranos or 1 jalapeño), stemmed, seeded and finely chopped; 2 garlic cloves , peeled and finely chopped; 1 15-ounce can diced tomatoes, preferably fire-roasted; 10 ounces bay (small) scallops, patted dry on paper towels; Salt; Vegetable oil to a depth of 1 inch for frying; 12 corn tortillas; 12 wooden skewers or toothpicks; 1/2 cup Mexican crema, sour cream or crème fraiche; 1 large ripe avocado, peeled, pitted and diced; Fresh cilantro sprigs for garnish

www.rickbayless.com

Crispy Scallop Taquitos from Rick Bayless | Chopped onion, hot chiles, and garlic wrap tender scallops in a crispy tortilla. Perfect for taco lovers!

View full recipe on www.rickbayless.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.rickbayless.com.

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Cooking tools:

Deep-fry thermometer
Nonstick skillet
Skillet
Pot
Stove
Microwave
Microwaveable plastic bag
Paper towel
Cutting board
Chef's knife
Can opener
Measuring spoon
Spoon
Wooden skewer
Pastry brush
Serving platter

Ingredients

2 tablespoons vegetable oil, plus extra for spraying or brushing the tortillas
1 small white onion chopped into ¼-inch pieces
Hot fresh green chiles to taste (roughly 1 to 2 serranos or 1 jalapeño), stemmed, seeded and finely chopped
2 garlic cloves , peeled and finely chopped
1 15-ounce can diced tomatoes, preferably fire-roasted
10 ounces bay (small) scallops, patted dry on paper towels
Salt
Vegetable oil to a depth of 1 inch for frying
12 corn tortillas
12 wooden skewers or toothpicks
1/2 cup Mexican crema, sour cream or crème fraiche
1 large ripe avocado, peeled, pitted and diced
Fresh cilantro sprigs for garnish