1/2 pound sea scallops
Freshly squeezed lemon juice or lime juice
Seasoning salt
1 cup shredded cabbage
3 to 4 green onions, thinly sliced (white part and some of the green)
1/4 cup fresh chopped cilantro
2 tablespoons light mayonnaise
1 tablespoon cider vinegar
Splenda to taste*
Dash of Tabasco
Salt and pepper to taste
2 (6-inch) flour or wheat low-fat tortillas, warmed

Wash the scallops gently and pat dry with some paper towel. In a large resealable plastic bag or a bowl, add scallops; sprinkle lemon juice and seasoning salt over the scallops and toss to coat. Cover and refrigerate at least 30 minutes but no more than 1 hour.

In a medium-size bowl, combine cabbage, green onions, cilantro, mayonnaise, cider vinegar, Splenda, Tabasco, salt, and pepper. Cover and refrigerate until ready to use.

When ready to cook, remove scallops from refrigerator. Drain well, and pat dry (be sure that they are well dried before cooking, so the surface sears, rather than steams).

In a large non-stick frying pan that has been sprayed with olive oil cooking spray, heat over medium-high heat until hot but not smoking. When the pan is hot, Add the scallops and sear on each side for 2 to 3 minutes until rich golden brown on each side and moist, yet cooked through in the center. Remove scallops from pan to avoid over cooking while plating.
Wrap tortillas in paper toweling and warm in microwave. Spoon 1/2 cup of cabbage mixture onto each tortillas. Add 1/2 of the scallops. Fold in sides and roll up to serve.