Our family fell in love with this dish after eating it from the Alaska Weathervane Scallop Food Truck (if you're in the Seattle area, look them up)! It's so easy to make and a definite crowd pleaser. Joci likes to substitute the mayo for greek yogurt - both ways are delicious - the greek yogurt just adds a touch of tanginess.
1.25 pounds Alaska Weathervane Scallops (20/30s)
1/4 cup of basil pesto
3/4 cup mayonnaise (Joci likes to sub plain greek yogurt)
2 cups shredded cabbage
6 - 6" flour tortillas
1/2 cup chopped fresh cilantro
1/2 cup diced onions
12 slices cooked bacon, crispy
Tony's Creole Seasoning
Season scallops lightly on both sides with Tony Chachere’s Original Creole seasoning or your favorite seasoning.
In a small bowl, mix pesto & mayonnaise (or greek yogurt) together.
Heat a skillet until almost smoking. Add 1 tablespoon olive oil.
Add the scallops to the hot pan and sear on one side until a rich, dark brown, 1-2 minutes. Turn over and repeat on the other side.
While scallops are cooking, heat tortillas in a lightly oiled skillet.
Divide the pesto sauce between each warm flour tortilla and top each with the shredded cabbage.
Divide the bacon & seared scallops between each tortilla and garnish with cilantro & onions.
Serve and eat immediately!