Scallop Tacos With Cabbage Slaw And Avocado Sauce Recipe

Name: Scallop Tacos With Cabbage Slaw And Avocado Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: SAUCE; 1 large Hass avocado, diced; 1/2 cup water; 1/4 cup loosely packed fresh cilantro leaves, and tender stems; 1 large fresh jalapeno pepper, seeded; 1 tablespoon fresh lime juice; 1 large garlic clove; kosher salt; fresh ground black pepper; MARINADE; 3 tablespoons extra-virgin olive oil; 1 lime, zest of, grated; 2 tablespoons fresh lime juice; 2 large garlic cloves, minced; 1 teaspoon salt; fresh ground black pepper; 24 sea scallops (each 1 to 1 1/2 ounces); THE REST; 1 cup thinly sliced green cabbage; 1/3 cup thinly sliced red onion; 8 corn (6 to 8 inches) or 8 flour tortillas (6 to 8 inches)

Servings: persons

SAUCE
1 large Hass avocado, diced
1/2 cup water
1/4 cup loosely packed fresh cilantro leaves, and tender stems
1 large fresh jalapeno pepper, seeded
1 tablespoon fresh lime juice
1 large garlic clove
kosher salt
fresh ground black pepper
MARINADE
3 tablespoons extra-virgin olive oil
1 lime, zest of, grated
2 tablespoons fresh lime juice
2 large garlic cloves, minced
1 teaspoon salt
fresh ground black pepper
24 sea scallops (each 1 to 1 1/2 ounces)
THE REST
1 cup thinly sliced green cabbage
1/3 cup thinly sliced red onion
8 corn (6 to 8 inches) or 8 flour tortillas (6 to 8 inches)

1
In a blender combine the sauce ingredients and process until smooth. Season with salt and pepper. Transfer to a small serving bowl. Set aside at room temperature until ready to serve.
2
In a large bowl whisk the marinade ingredients, including 1 teaspoon salt and freshly ground black pepper. Remove the small, tough side muscle that might be left on each scallop. Add the scallops to the marinade and turn to coat evenly. Cover and marinate at room temperature for 15 to 20 minutes while the grill preheats. Note: If the scallops are large, you may want to cut them in half.
3
Prepare the grill for direct cooking over high heat (450u00b0 to 550u00b0F).
4
In a medium bowl combine the cabbage and onion.
5
Brush the cooking grates clean. Lift the scallops one at a time from the marinade, letting the excess marinade drip back into the bowl. Discard the marinade. Grill the scallops over direct high heat, with the lid closed as much as possible, until lightly browned and just opaque in the center, 4 to 6 minutes, turning once or twice. Remove from the grill.
6
Warm the tortillas over direct high heat for about 10 seconds on each side.
7
Fill each tortilla with some of the cabbage mixture and three scallops. Top with the sauce. Best if served immediately.

969

kcal

Calories

Fat

185

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 21 ingredients. The key ingredients include: SAUCE, 1 large Hass avocado, diced, 1/2 cup water, 1/4 cup loosely packed fresh cilantro leaves, and tender stems, and more.

Yes, Scallop Tacos With Cabbage Slaw And 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.

Scallop Tacos With Cabbage Slaw And Avocado Sauce

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