INGREDIENTS

24 each  6" Heat Pressed Flour Tortillas (10400)  
3 lbs. Bay Scallops , fresh 
 Sea Salt , as needed 
 Cumin , ground, as needed 
 Olive Oil , as needed 
12 oz. Mexican Pickled Red Cabbage , see related recipe 
1 1/2 cups Chipotle-Citrus Sauce , see related recipe 
 Cilantro , flash fried, as needed 

DIRECTIONS

1.) Season scallops with sea salt and cumin to evenly coat. Over high heat, in a sauté pan, sear scallops in olive oil until cooked through, about 1 minute. Drain onto paper towels.

2.) To serve: Place 2 oz. scallops, ½ oz. pickled cabbage, and 1 tbsp. chipotle-citrus sauce on a tortilla. Garnish with flash fried cilantro and serve.

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