Grilled Scallops Tacos And Cabbage Slaw With Spicy Avocado Sauce - cooking recipe

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

Preparation

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!