Crispy Bang Bang Bay Scallop Tacos

Ingredients

Scallops

• 1 pound 40/60 bay scallops, thawed
• 1/2 cup panko
• 2 tablespoons cornstarch
• 1/2 teaspoon garlic powder
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 egg, beaten
• 2 tablespoons neutral oil

Bang Bang Sauce

• 1/3 cup mayonaise
• 2 tablespoons sweet chili sauce
• 1 tablespoon lime juice
• 1/2 teaspoons sriracha
• 1 teaspoon honey

Quick Slaw

• 2 cups finely shredded cabbage
• 1/4 cup grated carrot
• 2 tablespoons chopped green onion
• 1 tablespoon lime juice
• Pinch of salt

Instructions

1. Make the sauce: Mix mayonaise, sweet chili sauce, lime juice, sriracha, and honey. Set aside.
2. Make the slaw: Toss cabbage, carrot, green onion, lime juice, and salt together. Keep it crunchy.
3. Coat the scallops: Pat the scallops very dry. Toss them with cornstarch, garlic powder, paprika, salt and pepper. Dip into beaten egg, then toss in panko. 
4. Get them crispy: Heat oil in a large skillet over medium-high heat. Add scallops in a single layer and cook for 1-2 minutes per side, until golden and just cooked through.
5. Build the tacos: Warm the tortillas. Add slaw, crispy scallops, drizzle of bang bang sauce, cilantro and pickled jalapeno.