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Seared Scallop Tostada with Avocado Salsa
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Category
Lunch
Cuisine
Latin American
Author:
Chef Sadie Morales
Servings
10 tostadas
Prep Time
25 minutes
Cook Time
15 minutes
Tostada, or "toasted", refers to the base of this dish. The rest is fresh seafood and creamy, bright salsa.
Ingredients
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10 corn tortillas, soft or already fried (see Notes)
For the Avocado Salsa
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2 ripe avocados
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1 mango
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2 ripe tomatoes
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½ red onion
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½ bunch cilantro, washed and patted dry
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1 lime
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Salt, to taste (~½ tsp)
For the Scallops
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20 16/20 or 30 20/30 scallops (see Notes)
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Neutral oil
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Salt
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Butter
To Garnish/Finish
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½ bunch cilantro, rinsed, dried, and roughly chopped
Tools
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.
Recipe Note
Tortillas: You can purchase tostada-style tortillas that are already fried, all you have to do is warm them in the oven. If you want to fry your own tortillas, see Step 1 in the Directions.
Scallops: "16/20" scallops means there are 16-20 scallops in a pound. "20/30" means there are 20-30. Each tostada should get 2 larger or 3 smaller scallops on it.