Green Scallop Tacos

• 16 large fresh scallops

Salt and freshly ground black pepper

peanut oil, for frying

butter, for frying

salsa verde (of your choice)

lime juice, to taste

• 8 corn or flour tortillas

1. 1. Pat the scallops with some paper towels until completely dry (if they’re wet, they won’t turn a nice color). Season with salt and pepper. Heat a saucepan with some peanut oil until really hot, then add the scallops. Now for the tricky part: You must absolutely not move the scallops about, and at the same time, of course, you’d like a nice caramelized crust that isn’t burned—so how do you do it? Well, wait a couple of minutes, and when your intuition says they’re starting to get done, lift one of them carefully and take a peek underneath. If it looks the same as in a restaurant, you flip them over, add a dollop of butter, and let sear on the other side as well—at the same time as you spoon over the melted butter from the pan. Tasty!
2. 2. Remember that a thoroughly cooked scallop is not an alternative, so if you don’t like half-cooked seafood, do another recipe instead.
3. 3. When they’re done, place 2 scallops on each tortilla, spoon the salsa over them, squeeze with lime juice to taste, and enjoy. Serve with small wheat or corn tortillas and lime wedges.
4. 4. Tip: If you don’t want to sauté the scallops, do a ceviche instead — just marinate in lime juice for 10 minutes.