Oye, vamos a la playa.
Seared Scallop Tostada with Avocado Salsa
Chef Sadie Morales
10 tostadas
25 minutes
15 minutes
Latin American
Lunch
Tostada, or "toasted", refers to the base of this dish. The rest is fresh seafood and creamy, bright salsa.
Ingredients
- 10 corn tortillas, soft or already fried (see Notes)
For the Avocado Salsa
- 2 ripe avocados
- 1 mango
- 2 ripe tomatoes
- ½ red onion
- ½ bunch cilantro, washed and patted dry
- 1 lime
- Salt, to taste (~½ tsp)
For the Scallops
- 20 16/20 or 30 20/30 scallops (see Notes)
- Neutral oil
- Salt
- Butter
To Garnish/Finish
- ½ bunch cilantro, rinsed, dried, and roughly chopped
Tools
- Sauté Pan
- Chef’s Knife
- Cutting Board
- Serving Platter
Directions
- First, prepare your tortillas. If you have fresh tortillas, shallow-fry them in hot oil two at a time until crispy, about 3-4 minutes per side. Use tongs! If you bought already-crispy tortillas, you can arrange them on a lined tray and keep them warm in a low oven.
- Next, prepare the avocado salsa. Peel and dice your avocados, mango, tomatoes, and red onion. Chop your cilantro. Add to a bowl with a squeeze of fresh lime juice and a pinch of salt. Stir and taste, adding more lime juice or salt as needed. Store in the refrigerator.
- Fry the scallops. Rinse scallops and pat dry with paper towel. Lightly oil and sprinkle with salt. Add to a hot, oiled pan, 8-10 at a time.
- Cook on either side for 3 minutes or until golden, moving to a warmed plate. Do the second round of scallops the same way.
- Assemble and serve. Place scallops down on tostada shell. Top with avocado salsa and top with pinches of that fresh chopped cilantro.