Recipe from Weber's Time to Grill™ by Jamie Purviance
Scallop Tacos with Cabbage Slaw and Avocado Sauce
People
Serves 4
Prep Time
30 mins
Marinating Time
15 to 20 mins
Grilling Time
4 to 6 mins
- People
- Serves 4
- Prep Time
- 30 mins
- Marinating Time
- 15 to 20 mins
- Grilling Time
- 4 to 6 mins
the Ingredients
Sauce
- 1 large ripe Hass avocado, diced
- ½ cup / 120 milliliters water
- ¼ cup / 6 grams loosely packed fresh cilantro leaves and tender stems
- 1 large jalapeño chile pepper, seeded and coarsely chopped
- 1 tablespoon fresh lime juice
- 1 large garlic clove
- Kosher salt
- Freshly ground black pepper
Marinade
- 3 tablespoons extra-virgin olive oil
- Finely grated zest of 1 lime
- 2 tablespoons fresh lime juice
- 2 large garlic cloves, grated or minced
- 24 sea scallops, each 1 to 1½ ounces
- 1 cup / 75 grams thinly sliced green cabbage, rinsed under cold water
- ⅓ cup / 40 grams thinly sliced red onion, rinsed under cold water
- 8 corn or flour tortillas (6 to 8 inches)
Instructions
- 01 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.
- 02 In a large bowl whisk the marinade ingredients, including 1 teaspoon salt and ¼ teaspoon 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.
- 03 Prepare the grill for direct cooking over high heat (450° to 550°F).
- 04 In a medium bowl combine the cabbage and onion.
- 05 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, until lightly browned and just opaque in the center, 4 to 6 minutes, turning once or twice. Remove from the grill.
- 06 Warm the tortillas over direct high heat for about 10 seconds on each side.
- 07 Fill each tortilla with some of the cabbage mixture and three scallops. Top with the sauce and serve right away.
the Ingredients
Sauce
- 1 large ripe Hass avocado, diced
- ½ cup / 120 milliliters water
- ¼ cup / 6 grams loosely packed fresh cilantro leaves and tender stems
- 1 large jalapeño chile pepper, seeded and coarsely chopped
- 1 tablespoon fresh lime juice
- 1 large garlic clove
- Kosher salt
- Freshly ground black pepper
Marinade
- 3 tablespoons extra-virgin olive oil
- Finely grated zest of 1 lime
- 2 tablespoons fresh lime juice
- 2 large garlic cloves, grated or minced
- 24 sea scallops, each 1 to 1½ ounces
- 1 cup / 75 grams thinly sliced green cabbage, rinsed under cold water
- ⅓ cup / 40 grams thinly sliced red onion, rinsed under cold water
- 8 corn or flour tortillas (6 to 8 inches)
