Serves 6


1 pound Alaska Weathervane Scallops (20/30s)

1/4 cup of basil pesto

3/4 cup mayonnaise

2 cups shredded cabbage

6 – 6″ inch flour tortillas

1/2 cup chopped cilantro

1/4 cup diced onions

12 slices of crisp bacon


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 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.

Serve and eat immediately!