Scallop Tostadas
"Step aside, tacos! These delightful scallop tostadas are incredibly delicious and can be prepared in under 20 minutes!"
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Ingredients
- 4 oz 1 small haas avocado
- 1/4 cup diced tomato
- 1/2 teaspoon kosher salt
- fresh black pepper
- 2 tablespoons light sour cream
- 6 large sea scallops
- 1/4 teaspoon kosher salt
- black pepper
- 1 teaspoon unsalted butter
- 1 teaspoon olive oil
- 2 large corn tostada shells*
- 2 teaspoon lime juice
- 2 teaspoon chopped cilantro
- 2 tablespoon diced red onion
- *Read labels for gluten-free.
Instructions
- 1
In a small mixing bowl, combine the mashed avocado with diced tomato, chopped red onion, minced cilantro, lime juice, and season with salt and pepper according to your preference.
- 2
Lightly season the scallops with salt and freshly ground black pepper. In a 12-inch skillet, heat the butter and oil over high heat. When the butter starts to smoke, carefully place the scallops in the pan, ensuring they are spaced apart. Sear the scallops for 1 1/2 minutes on each side. They should develop a golden-brown crust about 1/4-inch thick while remaining slightly translucent in the center.
- 3
Spread a generous amount of guacamole over each tostada, arrange the scallops on top, and finish with a drizzle of sour cream.