Sidewalk Scallops Recipe

Assembly & Flavor Build

1. 1

   Prep and season scallops

   Pat scallops dry with paper towels. Toss with olive oil, salt, and black pepper until evenly coated.

2. 2

   Make chimichurri

   In a blender or small processor, blend fresh cilantro, parsley, garlic, red pepper flakes, red wine vinegar, olive oil, and a pinch of salt until smooth but rustic. Adjust acidity with more vinegar if needed.

3. 3

   Cilantro & onion honey habibi crema

   In a bowl, whisk crema with finely chopped cilantro and a spoonful of honey, plus a few drops of lime juice. Fold in finely diced onion for sweetness and aroma.

4. 4

   Rice and beans base

   Reheat the cooked rice and black beans on the stovetop with a splash of water or broth to loosen. Season lightly with salt and a squeeze of lime.

5. 5

   Char tortillas

   Heat a dry skillet over medium-high heat. Lightly brush tortillas with a touch of olive oil, then grill 20-30 seconds per side until charred in spots. Keep warm wrapped in a clean cloth.

6. 6

   Sear scallops

   In a hot skillet with a little oil, sear scallops 1.5–2 minutes per side until golden crust forms and interior is just opaque. Do not overcook.

7. 7

   Assemble

   Spread a spoonful of crema onto each tortilla, top with a few grains of rice and a scoop of beans. Add a few scallops, drizzle with chimichurri, and finish with chopped cilantro. Serve with lime wedges.