Seared Scallop Tacos With Black Beans And Green Chile Chutney

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Real Mom Kitchen


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8 large sea scallops

Salt and pepper

1 Tbsp canola oil

½ cup cabbage, shredded

6 small flour tortillas

1 clove garlic, chopped

1 can (15 oz) BUSH’S® Black Beans, drained and rinsed

½ cup chicken broth

1 tsp smoked paprika

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 can (7 oz) diced fire roasted green chiles

1 each jalapeno pepper, chopped (remove seeds for milder chutney)

1 can (7 oz) chipotle peppers in adobo sauce

½ cup sour cream

¼ cup fresh lime juice

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