Grilled Scallop Tacos with Wilted Cabbage, Guacamole & Pineapple Salsa

Directions

1. Wash and dry all produce, then prep the avocado, garlic, lime, pineapple, bell pepper, red cabbage, and shallot.
2. Halve and pit the avocado; scoop the flesh into a bowl and mash it with a fork. Add minced garlic, juice half of the lime, and a pinch of salt, then mix to make the guacamole.
3. Dice pineapple and pepper; place in a medium bowl. Remove cilantro leaves from stems, chop, and add to the bowl.
4. Peel and mince the shallot; add to the bowl with the pineapple and pepper. Squeeze the remaining lime over the mixture, season with salt, and toss to combine into a pineapple salsa.
5. Heat a grill pan, skillet, or outdoor grill over medium-high heat. While it warms, cut the cabbage into thin strips after removing the core.
6. Toss the cabbage in a bit of oil and cook in the hot pan until softened, about 3–4 minutes; keep warm covered.
7. Pat scallops dry and lightly oil them on both sides; season with salt, pepper, and chili powder.
8. Sear the scallops in a single layer until browned and just opaque, about 1½–2 minutes per side, then transfer to a plate with the cabbage.
9. Warm the tortillas in a skillet, oven, or microwave as you prefer, just before serving.