Mango Jalapeño Coleslaw Ingredients:
2 cups coleslaw mix (the more colourful, the better)
1/2 cup VH® Thai Market Sweet Thai Chili Sauce
1/4 cup chopped mango
1/4 cup cilantro
1/4 cup roasted sweet bell pepper strips
3 tbsp. cup white vinegar
2 tbsp VH® Soya Sauce
2 tbsp. roasted jalapeño peppers finely chopped
1 tbsp. shallot, coarsely chopped
In a medium mixing bowl, combine coleslaw, VH® Thai Market Sweet Thai Chili Sauce, mango, cilantro, roasted peppers, vinegar, VH® Soya Sauce, jalapenos and shallots; fold together well.
Pineapple Lime Caper Crema Ingredients:
1/2 cup sour cream
2 teaspoons VH® Pineapple Cooking Sauce
2 teaspoons capers chopped
1 teaspoons crushed Garlic
1 teaspoon grated fresh lime zest
1 teaspoon lime juice
1/4 teaspoon fresh ground black pepper
1/4 tsp salt
In a medium mixing bowl, combine sour cream, VH® Pineapple Cooking Sauce, capers, garlic, lime zest, lime juice, pepper, and salt; mix together well.
Pan Seared Scallops Ingredients:
2 large flour tortillas
8 large scallops (muscle removed)
2 tbsp. oil
1/4 cup VH® Asian 5 Spice Stir-Fry Sauce
Salt and pepper to taste
Pat dry scallops and salt and pepper both sides. In a large non-stick frying pan add oil, heat over medium-high heat until hot. When the pan is hot, add the scallops and sear on each side for 2 to 3 minutes until golden brown on each side. Add VH® Asian 5 Spice Stir-Fry Sauce and heat sauce through, remove scallops from pan to avoid over cooking. (Over cooking will cause scallops to become rubbery).
Wrap tortillas in a damp paper towel and warm in microwave. Divide scallops, coleslaw and crema evenly among 2 tortillas. Wrap and enjoy!
Prep time: 20 min
Cook time: 6 min