Grilled Scallop Tacos with Wilted Cabbage, Guacamole & Pineapple Salsa

[Sincerely-Food-Chef]

Ingredients

• 2 avocados
• 1 small bunch cilantro
• 2 cloves garlic
• 2 limes
• 1 small pineapple
• 1 red bell pepper
• 1 small head red cabbage
• 1 ½ lb sea scallops
• 1 shallot
• 12 small flour tortillas
• black pepper
• chili powder
• extra virgin olive oil
• salt

Instructions

1. Wash and dry the fresh produce.
   • 2 avocados
   • 2 limes
   • 1 small pineapple
   • 1 red bell pepper
   • 1 small bunch cilantro
   • 1 small head red cabbage
2. Halve and pit avocados. Scoop out into a small bowl and mash with a fork.
3. Peel and mince garlic; add to the bowl with the avocado.
   • 2 cloves garlic
4. Juice one lime into the bowl with the avocado; add salt, stir to combine the guacamole, and set aside. (Reserve remaining lime for the salsa.)
   • ¼ tsp salt
5. Cut off skin from pineapple, core, and small dice. Trim, seed, and small dice bell peppers; place both in a medium bowl.
6. Shave cilantro leaves off the stems; discard stems and mince the leaves. Add to the bowl with the pineapple and bell pepper.
7. Peel and mince shallot; add to the bowl.
   • 1 shallot
8. Juice remaining lime into the bowl; add salt, stir to combine the pineapple salsa, and set aside.
   • ½ tsp salt
9. Preheat a grill pan or regular skillet over medium-high heat.
10. While the pan heats up, quarter the cabbage lengthwise, then cut out and discard the core; slice crosswise into thin strips.
11. Once the pan is hot, coat with oil. Add cabbage and cook, stirring frequently, until softened, 4-5 minutes. Transfer cabbage to a plate and cover with aluminum foil to keep warm. (Reserve pan for the next step).
    • 2 tsp extra virgin olive oil
12. While the cabbage is cooking, pat scallops dry with paper towels and place on another plate; rub with oil and season with spices on both sides.
    • 1 ½ lb sea scallops
    • 2 tsp extra virgin olive oil
    • ½ tsp chili powder
    • ½ tsp salt
    • ¼ tsp black pepper
13. Return pan to medium-high heat. Working in batches if necessary, add scallops in a single layer; cook until they develop a nice sear and are opaque throughout, 1½-2 minutes per side. Once done, add to the plate with the cabbage.
14. Warm tortillas in a skillet, oven, or microwave (optional).
    • 12 small flour tortillas
15. To serve, spread tortillas with guacamole and top with scallops (cutting them in half if necessary); garnish with wilted cabbage and pineapple salsa. Enjoy!