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Scallop Tacos with Cabbage Slaw and Avocado Sauce

Recipe from Weber's Time to Grill™ by Jamie Purviance

Fuel Type:

  • People

    Serves 4

  • Prep Time

    30 mins

  • Marinating Time

    15 to 20 mins

  • Grilling Time

    4 to 6 mins

Ingredients
Instructions

the Ingredients

20151023095349 Ttg Seafood 14

Sauce

  • Completed step 1 large ripe Hass avocado, diced
  • Completed step ½ cup water
  • Completed step ¼ cup loosely packed fresh cilantro leaves and tender stems
  • Completed step 1 large jalapeño chile pepper, seeded and coarsely chopped
  • Completed step 1 tablespoon fresh lime juice
  • Completed step 1 large garlic clove
  • Completed step Kosher salt
  • Completed step Freshly ground black pepper

Marinade

  • Completed step 3 tablespoons extra-virgin olive oil
  • Completed step Finely grated zest of 1 lime
  • Completed step 2 tablespoons fresh lime juice
  • Completed step 2 large garlic cloves, grated or minced
 
  • Completed step 24 sea scallops, each 1 to 1½ ounces
  • Completed step 1 cup thinly sliced green cabbage, rinsed under cold water
  • Completed step ⅓ cup thinly sliced red onion, rinsed under cold water
  • Completed step 8 corn or flour tortillas (6 to 8 inches)

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FIRE UP YOUR GRILL

Instructions

  • 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.

    Related Grill Skills

    Dicing an Avocado
  • 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.

    Related Grill Skills

    Selecting Scallops
    Mincing Garlic
  • Prepare the grill for direct cooking over high heat (450° to 550°F).
    Prepare the grill for cooking over high heat (500°F).
  • In a medium bowl combine the cabbage and onion.

    Related Grill Skills

    Shredding Cabbage
    Slicing an Onion
  • 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.
    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 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.
  • Warm the tortillas over direct high heat for about 10 seconds on each side.
    Warm the tortillas over high heat for about 10 seconds on each side.
  • Fill each tortilla with some of the cabbage mixture and three scallops. Top with the sauce and serve right away.

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