Scallop Tostadas

About This Recipe

Move over tacos, these scallop tostadas are SO good and they’re ready in less than 20 minutes!

Ingredients

• 4 oz 1 small haas avocado
• 1/4 cup diced tomato
• 2 tablespoon diced red onion
• 2 teaspoon lime juice
• 2 teaspoon chopped cilantro
• 1/2 teaspoon kosher salt
• fresh black pepper (to taste)
• 2 tablespoons light sour cream (thinned with 1 teaspoon fat-free milk)
• 6 large sea scallops ((8 ounces total) side muscle removed, rinsed and pat dry)
• 1/4 teaspoon kosher salt
• black pepper (to taste)
• 1 teaspoon unsalted butter
• 1 teaspoon olive oil
• 2 large corn tostada shells*
• *Read labels for gluten-free.

Instructions

1. Mash the avocado in a small bowl with the tomato, red onion, cilantro, lime juice, salt, pepper to taste.
2. Season scallops with salt and black pepper. Add the butter and oil to a 12-inch skillet on high heat.  Once the butter begins to smoke, gently add the scallops, making sure they are not touching each other. Sear the scallops for 1 1/2 minutes on each side. The scallops should have a 1/4-inch golden crust on each side while still being translucent in the center.
3. Spoon the guacamole onto the tostada, top with scallops and drizzle with sour cream.