1 tablespoon olive oil
2 lbs. 10/20 Scallops
12 corn tortillas
2 cups red cabbage, thinly sliced
2 fresh jalapeno peppers, sliced
1 garlic clove, minced
2 teaspoons lime juice
1/4 teaspoon salt
1 cup pineapple, diced (canned, frozen or fresh)
1 red bell pepper, diced
1 small red onion, diced
1 tablespoon lime juice
1/3 cup cilantro, chopped
1/2 teaspoon salt
Pickled red onions
Extra chopped cilantro
Make guacamole by mashing avocados and mixing in the garlic, lime juice and salt.
Mix pineapple salsa ingredients together and set aside.
Dry scallops using a clean paper towel. Season with salt and pepper. Heat olive oil in a medium-sized frying pan over high heat. Add scallops to pan once oil starts smoking, searing for 1 minute on each side.
While scallops are cooking, heat corn tortillas in the microwave for 1 minute or so until soft and pliable.
Remove scallops from heat onto a paper-towel lined plate. Spread each tortilla with a bit of guacamole, then top with red cabbage, scallops, pineapple salsa and other toppings. Serve and enjoy!