Grilled Scallops Tacos And Cabbage Slaw With Spicy Avocado Sauce

Total Time: 10 mins Cook Time: 10 mins

Ingredients

• Servings: 2
• 1 large hass avocado, roughly cut
• 1/2 cup water
• 1/4 cup loosely packed fresh cilantro
• 1/2-1 large pickled jalapeno pepper, seeded (adjust heat to your liking)
• 1 tablespoon fresh limes or 1 tablespoon lemon juice
• 1 large garlic clove
• kosher salt
• black pepper
• 1 tablespoon olive oil
• 1/2 limes, zest of or lemon
• 1 tablespoon limes or 1 tablespoon lemon juice
• 1 garlic clove, minced
• kosher salt
• pepper
• 4 -6 large sea scallops (see description above)
• olive oil
• 1/2 cup green cabbage, thinly sliced
• 1/4 cup red onion, thinly sliced
• 1 -1 1/2 tablespoon cilantro, chopped roughly
• 4 corn tortillas

Recipe

• 1 in a blender combine the sauce ingredients and process until smooth. transfer to a small serving bowl.
• 2 in a bowl whisk the marinade ingredients. slice each scallops into 1/2 or 1/3 depending on size horizontally. add the scallops to the marinade and turn to coat evenly. cover and marinate at room temperature for about 15 minutes.
• 3 in a medium bowl combine the cabbage, onion, and cilantro.
• 4 heat a nonstick frying pan and lightly coat with olive oil. place the scallops without crowding and quickly sear the scallops on high heat until lightly browned, about 30 seconds to a minute. turn over and brown on second side for 30 seconds to a minute. do not overcook or they will toughen. remove from pan.
• 5 wipe the same frying pan and heat the tortillas both sides until warm about 15 seconds each side. remove and continue with all the tortillas.
• 6 fill each tortilla with some of the cabbage mixture and scallops. top with the sauce and eat!