Step 1

Over medium high heat, add the butter and olive oil to a sauté pan.

Step 2

Add the scallops when the pan is hot and the fat has melted; season with salt and pepper.

Step 3

Let the scallop’s sauté for 2-3 minutes (don’t touch the scallops until you’re going to flip them!); when you see the edges are browning and it’s starting to cook towards the middle.

Step 4

Drop the heat to medium after the scallops have been flipped, again season lightly with salt and pepper.

Step 5

Cook for about another minute and then add in the baby shrimp just to warm them through (season the shrimp with salt and pepper too).

Step 6

You can tell the scallop is cooked when the middle is opaque and is slightly warm. Also if using fresh shrimp you can tell they’re cooked when they are pink and opaque and have curled into the letter “C”.

Step 7

To assemble, put avocado, tomatoes, green onion on the tortillas and add with scallops and shrimp; top with some of the Tex-Mex Mayonnaise.