Ingredients :

• 2 tbsp vegetable oil, divided into two x 1 tbsp portions
• 1 tbsp lemon juice
• 1 tspn ground cumin
• ˝ tspn chili powder
• 1 clove garlic, minced
• 1½ lb medium sea scallops
• 1 large onion, halved lengthwise and finely sliced
• 1 large bell pepper, halved lengthwise and finely sliced
• 6 x 8" flour or corn tortillas, warmed
• 6 tbsp prepared salsa, plus additional for serving
• 4½ cups finely shredded lettuce
• 1 large avocado, peeled and sliced thinly
• cilantro for garnish, optional

Preparation and Cooking Instructions :

1. Combine 1 tablespoon oil, lemon juice, cumin, chili powder and garlic in a medium bowl.
2. Stir in scallops and marinate in the refrigerator 20 minutes, stirring occasionally.
3. Heat the remaining oil in a large skillet over medium-high heat. Sauté onion and bell pepper until tender (but not brown) about 5 minutes.
4. Add scallops with marinade and continue to cook until scallops turn opaque, about 5 minutes. Set aside.
5. Spread each tortilla with one tablespoon of salsa and divide the lettuce equally over the top.
6. Spoon warm scallop mixture over lettuce and garnish with avocado slices. Sprinkle with cilantro, if desired. Serve with additional salsa.

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