This is an incredibly easy way to prepare fresh scallops.  If you don’t have a shallot on hand, substitute finely minced red onion, cucumber, a good salsa and/or avocado.  The idea is to have something cool to contrast against the warm scallops, so feel free to make up variations on what that is. 

You can use most any type of dark leafy green here, even if it wouldn’t normally occur to you to serve it raw.  Swiss chard, for instance, works beautifully when chopped into delicate ribbons and piled under the scallops.  

Prep Time:  7 Minutes
Cooking Time:  10 Minutes
Yield:  4-5 Servings
Ingredients:
Juice of 1 Lime
1 Tsp Chili Powder
Sea Salt and Pepper, to taste
1 Lb Fresh Sea Scallops
1 Tbsp Olive Oil
1 Bell Pepper, chopped into strips (any color)
½ Cup Plain Yogurt
1 Shallot, diced
Dark, Leafy Greens
4-5 Corn or Wheat Tortillas, small
(If using wheat tortillas, warm them in an oven set on low temperature.)  In a small bowl, combine lime juice, chili powder, sea salt, pepper and scallops.  Set aside.  Heat olive oil in a large, heavy-bottomed pan over a medium flame and add bell pepper.  Cook for 2-3 minutes, then add scallops and cook for 2 minutes on each side or until they are opaque and cooked through.  Meanwhile, stir shallot into yogurt and season with sea salt and pepper.  (If using corn tortillas, remove scallop/pepper mixture from the pan when done and cover to keep warm.  Without cleaning the pan and with a low flame, cook tortillas for one minute on each side to warm them.)   To create each taco on a plate:  tortilla, then greens, then scallop mixture, then a spoonful of yogurt mixture on top.