Aggie's Kitchen

Seared Scallop Tacos with Black Beans and Green Chile Chutney

Seared Scallop Tacos with Black Beans and Green Chile Chutney

One of the recipes that was shared with us during the Bush’s Beans Culinary Event was these delicious scallop tacos.  I will admit, I was not a huge scallop fan until I tried these.  I have ordered scallops a few times out at restaurants and I just wasn’t thrilled with the texture or taste.  I never say never when it comes to food, so I was excited to try them again.  Jeffrey Saad created this recipe for us and demonstrated how to perfectly sear the scallops during his presentation.  I learned how important it is that your seafood (or any meat that you are going to sear) is dry before putting it into the hot skillet.  This ensures that the scallop (or whatever you are searing) gets that crisp outer crust that searing is all about…if water is left on the scallop then the result is more of a steamed scallop…and that is not what you want when you are searing.  Make sense?



(touch your food…best way to when to know the scallops are done is when they bounce a bit after being poked.  If they are mushy then they still need more time.  Let them spring back at you a bit…and don’t overcook.  Keep in mind they will continue to cook for a bit after you take them off heat.)

I made these the weekend after I got home from my trip for my hubby and a couple of friends.  I think it’s safe to say they were a HIT.  They were pretty easy to put together once I got some of the prep work out of the way earlier in the day.  I shredded the cabbage, made the beans, the chipotle sour cream, the green chile chutney earlier that afternoon…which left just searing the scallops and toasting up the tortillas when it was time to eat.  I set it up as an assembly line on the kitchen counter and we all had fun putting our tacos together.  They were DELICIOUS.


(Team Scallop:  Kristen, Sandy, Cheryl and Laura cooking alongside Jeffrey Saad)


The green chile chutney was the star of the show in my opinion.  Wow, I’ve never tasted anything like it.  I didn’t have a jalapeno so I substituted a red onion to balance out the heat with more sweet.  It was amazing.  During the cooking event, I picked Jeffrey’s brain about pickling and chutneys so I was excited to try this out.  Once made it can be kept in the fridge for up to 3 weeks…it would make a great topping for just about anything…sandwiches, eggs, salads, rice….seriously anything.

If you watch Cooking Channel then you may have seen that Jeffrey has a fun new show coming out…United Tastes of America actually premieres today!  I’m excited to watch as he explores food on a whole other level!


Print Recipe

BUSH’S® Seared Scallop Tacos with Black Beans and Green Chile Chutney


For Scallop Tacos:

  • 8 large sea scallops
  • Salt and pepper
  • 1 Tbsp  canola oil
  • ½ cup  cabbage, shredded
  • 6 each  corn or flour tortillas

For Black Beans:

  • 1 clove  garlic, chopped
  • 1 can (15 oz)  BUSH’S® Black Beans, drained and rinsed
  • ½ cup  chicken broth
  • 1 tsp  smoked paprika

For Green Chile Chutney:

  • 6 each Anaheim green chile
  • 1 tsp  cumin seed, toasted and ground
  • 2 tsp  oregano, toasted and ground
  • ¼ cup  apple cider vinegar
  • ¼ cup  sugar
  • ½ tsp  kosher salt
  • 1 each  red onion, chopped  (original recipe uses jalapeno)

For Chipotle Chile Sour Cream:

  • 1 can (7 oz) chipotle peppers in adobo sauce
  • ½ cup sour cream
  • ½ tsp kosher salt
  • ¼ cup fresh lime juice


  1. To roast peppers:
    Blacken Anaheim chiles over an open flame (holding chiles with tongs) or broiler.  Place chiles in small bowl and cover with aluminum foil to allow skin to steam loose.  After 10 minutes, wipe off skin with fingers.  Seed and chop into ½" pieces.
  2. For Scallops:
    Pat scallops dry and remove rubbery lip from side of each scallop.  Season with salt and pepper.
    Add oil to medium sauté pan over medium high heat.  Once oil is hot (you see a haze coming off the oil), add scallops to pan.  Sear until you have a nice golden crust.  Flip scallops over and continue cooking until you see the side of the scallop go from translucent to opaque.  Remove from pan and set aside.
  3. For Black Beans:
    Add garlic to the same sauté pan.  Stir briefly just to soften then add beans, chicken broth and paprika.  Turn to low and cook 5 minutes.  Set aside to cool.
  4. For Green Chile Chutney:
    In a medium size skillet (non-stick is ideal) over medium high heat add cumin and oregano.  Toast for 1 minute just until you can smell the cumin and oregano.  Immediately add vinegar, (don't breathe in as the vapor of the vinegar rises) sugar and salt.  Bring to a boil.  Add Anaheim chiles and red onion (or jalapeno) and simmer until a thick sauce consistency (about 8 minutes).  The chutney will thicken as it cools so stop cooking when the chutney is still saucy (easily flows from side to side as you tilt the pan).  Using a rubber spatula move chutney into a small bowl and let cool. The remaining chutney will last for three weeks in the refrigerator.
  5. For Chipotle Chile Sour Cream:
    Puree chipotle peppers in adobo sauce in a blender or food processor.  In a medium bowl mix together 1 teaspoon of chipotle puree, sour cream and salt.  Squeeze in lime juice and mix well. (Tip: store rest of chipotle puree in small ziplocks in freezer. I portioned out 2 tablespoons into snack size baggies.)
  6. Toast tortillas over an open flame (using tongs), in a non-stick pan or under the broiler and lay on plate.
  7. Place three tablespoons of black beans across each tortilla.
  8. Cut the scallops into rough ½" pieces and lay on tortilla.
  9. Top with the chutney, cabbage and chipotle chile sour cream mixture and serve.

Created for BUSH’S® Beans by Jeffrey Saad, Chef, Culinary Entrepreneur and Host of “United Tastes of America” for the Cooking Channel.

Follow AggiesKitchen on Instagram and show us what recipes you are making from the blog! Use the hashtag #aggieskitchen - I'd love to see what you are cooking up!

Good luck with the new show Jeffrey!


All of these fantastic culinary event photos were taken by Faith Echtermeyer of St. Helena, CA.  Thank you so much Faith!

Faith Echtermeyer

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16 comments on “Seared Scallop Tacos with Black Beans and Green Chile Chutney”

  1. WOW! What a combination! The scallop tacos sound phenomenal, plus the chutney and the sour cream! Was the sour cream super spicy? I’ll have to try that out. Thank you for posting!

  2. What a great recipe! Love your photos too!

  3. Josh loves scallops. I’ve made them a few times but I always feel like I’m doing it “wrong”. That is a great tip about making sure they are dry. I am going to book mark this. What I love most is its easy to make a veg version (just eliminate the scallops!)

  4. Scallops – when cooked properly – are one of my favorite seafood treats. Great tips from Jeffrey on how to cook them to perfection. I can only imagine how good they were tucked into tacos with that chutney.

  5. Looks like a really fun event, and the scallop tacos are great with that kicked up sour cream and chutney!

    Bon appetit!

  6. They look delicious! I love any type of seafood tacos!

  7. wow these look so delicious! When I think of scallops, I usually just think of them broiled or grilled, so its wonderful to see a dish that really makes me think out of the box.

  8. great tips on the scallops, i really like scallops, but i still feel like i’m learning how to cook them. this looks great.

  9. This looks like such a fun experience! I wish my cable provider carried The Cooking Channel. I feel like I’m seriously missing out.

  10. I used to never like scallops either, but they’ve grown on me lately — I think because I’ve finally had them prepared properly. The tacos sound like a wonderful idea!

  11. Beautiful pictures! i’m not a huge scallops fan but they’re growing on me – especially when they’re grilled!!

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  13. Everything looks amazing. The photographer did a great job on the pictures! I love Bush’s black beans! Those scallops look amazing and you guys look like you had so much fun!

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