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Grilled Scallops Tacos and Cabbage Slaw With Spicy Avocado Sauce

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“This is surprisingly fast to make and since scallops are sliced 1/2 to 1/3 horizontally (depending on size), they grill up very quickly on the pan. If scallops are large, then 1 taco equals 1 large scallop. But, if you are using medium or smaller scallops, you may need to use more scallops per taco. I love the creaminess of this avocado sauce which goes really well with other grilled fish or seafood items too.”

Ingredients Nutrition


  1. In a blender combine the sauce ingredients and process until smooth. Transfer to a small serving bowl.
  2. In a bowl whisk the marinade ingredients. Slice each scallops into 1/2 or 1/3 depending on size horizontally. Add the scallops to the marinade and turn to coat evenly. Cover and marinate at room temperature for about 15 minutes.
  3. In a medium bowl combine the cabbage, onion, and cilantro.
  4. Heat a nonstick frying pan and lightly coat with olive oil. Place the scallops without crowding and quickly sear the scallops on high heat until lightly browned, about 30 seconds to a minute. Turn over and brown on second side for 30 seconds to a minute. Do not overcook or they will toughen. Remove from pan.
  5. Wipe the same frying pan and heat the tortillas both sides until warm about 15 seconds each side. Remove and continue with all the tortillas.
  6. Fill each tortilla with some of the cabbage mixture and scallops. Top with the sauce and eat!

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