Grilled Scallops Tacos and Cabbage Slaw With Spicy Avocado Sauce

Recipe by Rinshinomori
READY IN: 10mins




  • In a blender combine the sauce ingredients and process until smooth. Transfer to a small serving bowl.
  • 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.
  • In a medium bowl combine the cabbage, onion, and cilantro.
  • 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.
  • 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.
  • Fill each tortilla with some of the cabbage mixture and scallops. Top with the sauce and eat!