Imperial's lobster and baby scallop taco

Imperial's lobster and baby scallop taco

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(WJBK) -

Get this recipe courtesy of Chef Brennan Calnin at Imperial Mexican restaurant in Ferndale. Learn more here on their Facebook page.

Makes 8 tacos

For the tacos:
4 oz cooked diced lobster tail
8 oz baby scallops
8 corn tortillas
1 oz butter
1 oz soy oil
pinch salt

For the salsa:
1 ripe avocado
1 ripe mango
1 ear corn of minced cilantro
2 Tbsp minced cilantro
1/2 small red onion
1 oz fresh lime juice
1/2 oz agave necter
pinch salt
pinch chili powder

1. Grill the corn till charred, remove kernels from the cob.
2. Dice up the avocado, mango, and red onion
3. Mix together the diced avocado, mango, red onion and corn in a bowl.
4. Whisk together the agave, lime juice, salt, and chili powder and toss with the diced avocado, mango, red onion, corn and cilantro.

1. Heat up a sauté pan with butter and oil over medium heat.  When hot add the scallops and sauté till they have a little color.
2. Add the lobster and turn down the heat and gently toss.

To serve:
1. Heat up the tortillas till pliable and place enough of the lobster/scallop mix to fill up.  Top with the fresh salsa and garnish with diced cilantro.

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