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Sriracha Scallop Nachos

Sriracha Scallop Nachos with Radish-Cucumber Slaw and Creamy Ginger Mayo

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Recipe Details


We can never resist a clever recipe mashup. Case in point? These Japanese-inspired nachos. A cucumber-radish slaw and our popular ginger mayo top homemade tortilla chips. Bay scallops, seared and tossed with Sriracha, are just the right size for getting some in every bite. You’ll go from “who would have thought?” to “why didn’t I think of that?” in no time.


  • Low Carb Diet
  • Quick Cook

Quick facts

Serving size
Prep & cook time
Cooking Skill
By Chef Grace

By Chef Grace

Nutritional info

  • Calories 620
  • Protein 23g
  • Total Carb 57g
  • Total Fat 37g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • Persian cucumbers
    Persian cucumbers
  • red radishes
    1 ounce
    red radishes
  • shredded red cabbage
    1/3 cup
    shredded red cabbage
  • cilantro
    1/8 ounce
  • scallion
  • pickled ginger
    1 tablespoon
    pickled ginger
  • rice wine vinegar
    1 tablespoon
    rice wine vinegar
  • sesame oil
    1/2 tablespoon
    sesame oil
  • corn tortillas
    corn tortillas
  • mayonnaise
    2 packets
  • avocado
  • bay scallops
    10 ounces
    bay scallops
  • Sriracha
    2 packets

What You’ll Need

  • canola oil
  • kosher salt
  • black pepper
  • baking sheet
  • 10" medium pan


Cooking Steps

  1. Prepare ingredients

    Prepare ingredients

    Preheat oven to 450ºF. Rinse all produce. Roughly chop cucumbers. Thinly slice radishes into rounds, then stack and thinly slice into matchsticks. Roughly chop cabbage. Roughly chop cilantro leaves and stems. Trim and discard scallion root, then mince whites and light greens; thinly slice dark greens, keeping separate. Finely chop pickled ginger.

  2. Make radish-cucumber slaw

    Make radish-cucumber slaw

    In a large bowl, whisk together rice wine vinegar, scallion whites and light greens, half of sesame oil (save remainder for mayo), ½ teaspoon salt, and pepper as desired to combine. Add cucumbers, radishes, and cabbage, and toss to coat. Set aside until Step 4.

  3. Bake tortilla chips

    Bake tortilla chips

    Stack tortillas, cut into 4 equal wedges, and add to a baking sheet. Drizzle with 2 teaspoons canola oil, season with ¼ teaspoon salt, and toss to coat. Arrange in a single layer and bake until light golden and crisp, 7-10 minutes.

  4. Make ginger mayo and finish slaw

    Make ginger mayo and finish slaw

    While tortilla chips bake, in a small bowl, stir together mayonnaise, pickled ginger, remaining sesame oil, 1 tablespoon warm water, ⅛ teaspoon salt, and pepper as desired to combine. Set aside until Step 6. Halve avocado and discard pit; carefully scoop out flesh, discarding skin, then cut into small dice. Add avocado and half of cilantro to bowl with cucumber-radish slaw and gently toss to combine.

  5. Sear scallops

    Sear scallops

    Pat scallops dry with paper towel and season with ¼ teaspoon salt and pepper. Heat 2 teaspoons canola oil in a medium pan over medium-high heat. When oil is shimmering, add scallops and sear, without stirring, 2 minutes (to keep them from sticking to the pan). Then, stir scallops and continue cooking until opaque and cooked through, 1 minute more. Using a slotted spoon, transfer scallops to a bowl, add Sriracha, and toss to coat.

  6. Assemble and plate nachos

    Assemble and plate nachos

    Once baked, drizzle tortilla chips with half of ginger mayo. Top with radish-cucumber slaw, then Sriracha scallops. Drizzle over remaining ginger mayo and garnish with scallion dark greens and remaining cilantro. Divide between serving plates or serve right from the sheet. Dig in!

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