Callo de hacha con pico de piñata
This is a departure from classic Mexican tacos and is inspired by a chef of modern Mexican cooking, Enrique Olvera, who serves foie gras with this pico at his Mexico ?City restaurant, Pujol. This dish is called “pico de piñata” because many of the ingredients—the clementines, jicama, and peanuts—are traditionally stuffed inside a piñata.
Makes 8 to 10 tacos; serves 3 to 4
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Make the pico de piñata
Stir together all the ingredients in a bowl.
Cook the scallops
Heat a large, heavy skillet over medium-high heat until hot.
While the skillet is heating, pat the scallops dry with paper towels and season them with salt.
Add the oil to the skillet and swirl to coat the bottom. Immediately add the scallops, one by one so they aren’t touching, and cook, without moving, until the undersides are browned, about 3 minutes (when the scallops are ready they will move when you shake the pan because their browned crust will release them from the pan). Turn the scallops over and cook until just cooked through, about 2 minutes more.
Cut the scallops into 1?2-inch pieces and make tacos with the pico de piñata.
Accompaniment: Warm flour or corn tortillas