Scallop Tostadas

This post may contain affiliate links. Read my disclosure policy.

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

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

More scallop recipes you might enjoy are Blackened Scallops with Horseradish Sauce, Green Scallop Tacos, and Grilled Scallop and Orange Kebabs with Honey-Ginger Glaze.

I love seared sea scallops, and served over guacamole drizzle with crema they are phenomenal and really easy to make. If you want to keep this low-carb, ditch the tostada shell and serve them over a salad instead!

One tostada fills me up but if you want a more substantial meal, make it with cilantro lime rice and these quick black beans on the side.

How To Make Scallop Tostadas

More Tostada Recipes

Scallop Tostadas

4.91 from 10 votes
7
Cals:296
Protein:17
Carbs:20
Fat:17.5
Move over tacos, these scallop tostadas are SO good and they’re ready in less than 20 minutes!
Course: Dinner, Lunch
Cuisine: Mexican
Move over tacos, these scallop tostadas are SO good and they’re ready in less than 20 minutes!
Prep: 15 mins
Cook: 5 mins
Total: 20 mins
Yield: 2 Servings
Serving Size: 1 tostada

Ingredients

For the Guacamole:

  • 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

For the Tostadas:

  • 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

  • Mash the avocado in a small bowl with the tomato, red onion, cilantro, lime juice, salt, pepper to taste.
  • 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.
  • Spoon the guacamole onto the tostada, top with scallops and drizzle with sour cream.

Last Step:

Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.

Video

Nutrition

Serving: 1 tostada, Calories: 296 kcal, Carbohydrates: 20 g, Protein: 17 g, Fat: 17.5 g, Saturated Fat: 1.5 g, Cholesterol: 38 mg, Sodium: 900 mg, Fiber: 5 g, Sugar: 2 g

Categories:

Rate and review this recipe!

Your email address will not be published. Required fields are marked *

Rate this Recipe:




56 comments on “Scallop Tostadas”

  1. Avatar photo
    graciela rodriguez

    I made this recipe for the first time.  It was so easy to make.  My husband & Lived the taste.

  2. This may be a silly question but – this recipe only makes 2 Tostada, and lists it as 2 servings. does that mean that it’s only 1 Tostada each? I’m worried one may not be enough. Am I missing something? I’m tempted to quadruple the recipe for 4 people… will that be ok? 

    1. Avatar photo
      Janet Hirshberg

      I would make more than this for my husband and I. I would double it or 1.5 the amount. 

  3. Could you make these tacos with bay scallops? I’ve never cooked any sort of scallop before, but that’s what my grocery store has on sale

  4. Made these for dinner last night, OUTSTANDING!!! Husband approval ” you can make these over and over again ! “

  5. Loved this recipe! Like others have said, this tastes like restaurant quality. My husband even joked that I could enter a cooking competition with a recipe like this! I was nervous having never cooked scallops before (and being a little timid since I have heard they can be ruined by any number of minor mistakes) but Gina’s directions are simple and easy to follow. So delicious – thanks Gina!! 

  6. Do the scallops taste good leftover cold or should they be reheated in a microwave? Planning to take this to work for lunch.

      1. How did you get the corn tortillas to be so hard and not flippy? I’m sure you either cooked them for few minutes in oven or ??????