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Sincerely-Food-Chef
Ambassador [Associate]
Ambassador [Associate]
  • 701 calories
  • 40 min
  • 4 servings

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!

Nutrition per Serving

Calories
701
Fat
26g
Net Carbs
74g
Protein
33g

Cookware

  • aluminum foil
  • chef's knife
  • citrus juicer (optional)
  • colander
  • cutting board
  • garlic press (optional)
  • grill pan, outdoor grill, or skillet
  • measuring spoons
  • mixing bowls
  • stirring spoon
  • whisk or fork