Scallops, avocado and corn taco

Prepare the Kamado BONO barbecue for direct cooking, light the charcoal with a tanner, place on a stainless steel grill and wait until the temperature rises to 180 degrees. Close the upper and lower air dampers to keep the temperature even.
Grate onions, corn and jalapeno. We grind everything and mix it with spices, avocado and mayonnaise.
Heat the tortillas.
In a pan, melt the butter and fry the scallops for a few minutes on both sides. On top of the tortillas we put the vegetable filling and scallops, sprinkle with chopped coriander, fold the tortillas in half. When prepared, heat on the grill for a few minutes.

INGREDIENTS

400 g of scallops
1 teaspoon of olive oil
0.5 teaspoon black pepper
1 teaspoon salt
2 for corn
3 blue onions
1 jalapeno pepper
1/3 cup calendar
1.5 teaspoons of lime juice
1 large avocado
8 small tortillas
1 teaspoon mayonnaise