Whether it’s scallops or pineapple, everything tastes better after some quality time under the broiler. If you’re craving some summer flavor but can’t head outside, fire up the broiler and enjoy these macro-friendly tacos without stepping foot outside.
Nutrition (per serving)
– Calories 389
– Protein 33g
– Carbs 44g
– Fat 10g
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Makes 4 servings
- 1 1/2 lbs bay scallops (not the larger sea scallops)
- Olive oil
- 4 1/2-inch-thick pineapple rings
- 1 pint cherry tomatoes, halved
- 1 avocado, cubed
- 1 scallion, thinly sliced
- 1 jalapeño pepper, seeded and minced
- 1/3 cup cilantro
- Juice of 1/2 lime
- 8 corn tortillas, warmed
How to make it
Place scallops in a bowl, sprinkle with salt, and add just enough cold water to barely cover them. Refrigerate for at least 10 minutes (no more than 30 minutes). Strain scallops, rinse well, pat dry with a towel, then toss with oil.
Preheat broiler with rack 4 inches from heat. Place pineapple and tomatoes on a baking sheet and broil until pineapple is charred in a few spots, about 5 minutes. Remove pineapple and tomatoes from sheet as well as any juices. Place scallops on sheet and broil for 5 minutes, shaking sheet halfway through to prevent sticking.
Chop pineapple into small chunks and toss with tomatoes, avocado, scallion, jalapeño, cilantro, lime juice, and salt to taste.
To assemble tacos, top tortillas with scallops and pineapple salsa.