Move over tacos, these scallop tostadas are SO good and they’re ready in less than 20 minutes!
Scallop Tostadas
Scallop TostadasMore elevated than a fish taco, these seared scallop tostadas made with guacamole and pico de gallo are quick, easy and delicious! A fun Mexican inspired meal you can whip up in under 20 minutes for lunch or dinner. More scallop recipes you might enjoy are Blackened Scallops, Green Scallop Tacos, and Grilled Scallop Kebabs.
I love seared sea scallops, they’re an underrated protein that are meaty and delicious. This Mexican twist is served over guacamole and drizzled 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
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.
