Scallop Pepper Tacos
Ingredients
- ¾ cup fresh parsley leaves
- ⅓ cup fresh oregano leaves
- 1 clove garlic, minced
- 3 tablespoons extra-virgin olive oil, divided
- 1 tablespoon red-wine vinegar
- ¼ teaspoon crushed red pepper
- ⅛ teaspoon salt plus 1/4 teaspoon, divided
- 2 medium bell peppers, halved and thinly sliced
- 1 pound large dry sea scallops (see Tips), patted dry, quartered
- 8 6-inch corn tortillas, heated (see Tips)
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