You are here: Home » Recipes » Mexican Scallop Fajitas Mexican Scallop Fajitas Recipe by National Fisheries Institute Yield 6 servings Lower your carbohydrates and make this a salad by not using the tortillas. Place shredded lettuce on plates, spoon salsa over salad and then add scallops. PrintEmail Ingredients 2 tablespoons vegetable oil, divided into two 1 tblsp portions 1 tblsp lemon juice1 teaspoon ground cumin1/2 teaspoon chili powder1 clove garlic, minced1 1/2 pounds medium sea scallops1 large onion, halved lengthwise and finely sliced1 large bell pepper, halved lengthwise and finely sliced6 large (8-inch) flour or corn tortillas, warmed6 tablespoons prepared salsa, plus additional for serving4 1/2 -- finely shredded lettuce1 large avocado, peeled and sliced thin -- Cilantro for garnish (optional) Instructions Combine 1 tablespoon oil, lemon juice, cumin, chili powder and garlic in a medium bowl. Stir in scallops and marinate in the refrigerator 20 minutes, stirring occasionally. 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. Add scallops with marinade and continue to cook until scallops turn opaque, about 5 minutes. Set aside. Spread each tortilla with one tablespoon of salsa and divide the lettuce equally over the top. Spoon warm scallop mixture over lettuce and garnish with avocado slices. Sprinkle with cilantro, if desired. Serve with additional salsa.