Directions

1. Season scallops lightly on both sides with Tony Chachere’s Original Creole seasoning or your favorite seasoning.

   
   

2. In a small bowl, mix pesto & mayonnaise (or greek yogurt) together.
   

3. Heat a skillet until almost smoking. Add 1 tablespoon olive oil.
   

4. 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.
   

5. While scallops are cooking, heat tortillas in a lightly oiled skillet.
   

6. Divide the pesto sauce between each warm flour tortilla and top each with the shredded cabbage.
   

7. Divide the bacon & seared scallops between each tortilla and garnish with cilantro & onions.
   

8. Serve and eat immediately!