Grilled Scallops Tacos And Cabbage Slaw With Spicy

Name: Grilled Scallops Tacos And Cabbage Slaw With Spicy Avocado Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For Sauce; 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; For Marinade; 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; For Tacos; 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

Servings: persons

For Sauce
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
For Marinade
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
For Tacos
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

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!

219

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 23 ingredients. The key ingredients include: For Sauce, 1 large Hass avocado, roughly cut, 1/2 cup water, 1/4 cup loosely packed fresh cilantro, and more.

Yes, Grilled Scallops Tacos And Cabbage Slaw With Spicy Avocado Sauce falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Grilled Scallops Tacos And Cabbage Slaw With Spicy Avocado Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions