Lobster and Scallop Tacos



  • 3 lobster tail
  • 1/2 lb of scallops
  • 1/2 cup of fish stock
  • 3 radish
  • 2 tbs old bay seasoning
  • 5 grape tomatoes, diced
  • 1 tbs garlic powder
  • Cilantro
  • Spinach
  • fresh basil
  • 1/4 onions, diced
  • 2 green onions, diced
  • 1 tsp chili pepper or red crushed pepper
  • 1/2 tbs salt
  • Olive oil
  • lime juice
  • Tortilla of your choice


  • In a food processor, add spinach, onions, green onions, cilantro, basil, fish stock, old bay seasoning, garlic powder, olive oil, a pinch of salt, and chili peppers. Blend this together until it turns into thick liquor form.
  • Break down your whole lobster tail, remove the shell from the tail and cut into chunks. Cut each scallop into three pieces, add this with the lobster, add a pinch of salt, mix together and set aside.
  • Over medium-high heat, drizzle a little bit of olive oil into a pan, and cook the lobster and scallop for 5-7 minutes. Drain an exessive liquid and continue to cook afterward for about 3 minutes or until the scallops and drink have golden marks.
  • Slice the onions into thin half-moons (or dice, if desired).
  • Over medium-high heat, add olive oil and onions, cook for a minute or two without stirring, until they start to brown then remove from the heat.
  • Over medium-high heat. Fry the tortilla for about 10-30 seconds on each side, until browned and cooked
  • On the toasted tortilla, add scallops, lobster, diced grape tomatoes, sauteed onions, radish, cilantro, microgreens mix and a spoon of green puree.
  • Enjoy and don’t forget to hashtag, #dinnerwithtayo

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