1/2 cup thinly sliced red onion, rinsed under cold water
8 small corn tortillas
Directions:
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.
In a large bowl whisk the marinade ingredients, including 1 teaspoon of salt and ¼ teaspoon of pepper. 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.
Prepare the grill for direct cooking over high heat (230°C to 290°C).
In a medium bowl combine the cabbage and onion.
Lift the scallops one at a time from the marinade. Discard the leftover marinade.
Grill the scallops over direct high heat, with the lid closed, until lightly browned and just opaque in the centre, 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.
Fill each tortilla with some of the cabbage mixture and three scallops. Top with the avocado sauce and serve right away.
