Baja Fish Tacos.....we used black sea bass...2 ways, grilled with lemon and blackened....and we separated the red slaw into cabbage with rice vinegar and honey and the tomato onions and cilantro to give people creative license with their taco!!! Fantastic...delicious and everyone found something they liked ...also served with sour cream mixed liberally with chopped green chili peppers.
Season them with salt and black pepper, put a splash of canola oil in a superhot nonstick pan, and cook. "Don't overcrowd them," After two to three minutes, when the scallops are golden brown, flip them and cook until their middles are turning opaque. Remove them from the heat (they'll continue to cook for a minute or so) and add fresh lemon juice