Scallop Tostadas
Move over tacos, these scallop tostadas are SO good and they’re ready in less than 20 minutes!
Scallop Tostadas
Scallop TostadasMore 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
Move over tacos, these scallop tostadas are SO good and they’re ready in less than 20 minutes!
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.
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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.
Video
Nutrition
Serving: 1tostada, Calories: 296kcal, Carbohydrates: 20g, Protein: 17g, Fat: 17.5g, Saturated Fat: 1.5g, Cholesterol: 38mg, Sodium: 900mg, Fiber: 5g, Sugar: 2g
Blue Smart Points: 7
Green Smart Points: 8
Purple Smart Points: 7
Points +: 8
Keywords: scallop recipes, Scallop Tostadas, scallops, tostada, tostada recipe
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This recipe is super easy and DELICIOUS!! I know it is going to be a family favorite for sure!
This was a delicious and fast recipe! Love it! Highly recommend – very tasty and fresh. Thank you!
Can’t wait to try these, but what do you do with the tostadas, warm, fry, baked, or just use as is?
I made this recipe for the first time. It was so easy to make. My husband & Lived the taste.
Loved these!
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?
Served with a side salad or another side dish.
I would make more than this for my husband and I. I would double it or 1.5 the amount.
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
Made these for dinner last night, OUTSTANDING!!! Husband approval ” you can make these over and over again ! “
Thanks Kim!
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!!
You’re welcome Erica! 🙂
Do the scallops taste good leftover cold or should they be reheated in a microwave? Planning to take this to work for lunch.
I would reheat
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 ??????
What about air frying the scallops?
I haven’t tried yet, let me know if you do!
Absolutely delicious and simple to make!
Just ate this for dinner – fantastic! Flavors were so fresh and bright – LOVED THIS!
Hi! Can you use frozen scallops? Thank you!
I haven’t tried it with frozen…
I did. I defrosted them in the fridge overnight, drained them & patted them dry. Worked great.
We did frozen as well. We didn’t speed defrost either. Let them sit in the fridge for 9 hours.
We just finished these and they were AMAZING!!! Our house is loving your recipes!! Thank you!
My friend told me about you, and absolutely everything I’ve made is so delicious! Thank you so much!
Made these last night for dinner and they were amazing !! I may even make them AGAIN tonight. Great recipe and easy to make as well.
This recipe was ridiculous! Seriously restaurant quality. Never had anything like and it was so good. My husband loved it as well. Will definitely make this again. Another home run recipe from skinny taste.
Thanks Diane!
Hi – just wondering where would I buy “tostados?” Thanks!
I am allergic to avocados, is there anything similar that I could use for a substitute?
PS I have both of your cookbooks and love them!
Maybe red pepper hummus.
This is soooooo good and really easy to make. I had this on the table in less than 20 minutes. It was so light but filling and was perfect with a side salad. I can envision myself eating this a lot during the summer that’s coming up!
Glad you enjoyed it Kay! 🙂
I love scallops and this recipe looks delicious!
Are all these delicious recipes still in the range of 1500 calories? It’s almost to good to be true! Thank you.
Most are under 400 cal
This was delicious! I added a squirt of Siracha sauce to the thinned sour cream added great color and a little zip. Perfect weeknight meal.
Thanks Christine!
I just bought two of your cookbooks . But can’t find WW smart points anywhere in them … how can I get these for the recipes I. The books?
They are all in the cookbook tab at the top, here is the link https://www.skinnytaste.com/cookbook/
Admittedly a super dumb question, but did you pick these up and eat them or cut with knife and fork?
I used my hands 🙂
These look absolutely amazing, and I love that it’s something quick to put together. I also am in love with avocado and crema so this is definitely going on the meal plan this week!
Yuuuuuuum!
P.S. I use both of your cookbooks for meal planning every week.
So happy to hear!
I just made these for dinner tonight and they were amazing! I love how the scallop was prepared so simply, but tasted so delicious. This recipe will definitely be in my monthly rotation.
Scallops are SO simple and delicious, not much work needed.
These look so yummy – and quick! One typo – step 3 should say “top with scallops” – although there’s nothing wrong with topping guac with guac! 😉
Thanks for noticing, it’s correct now!
Oops!
looks amazing! Perfect for Lent. Thank you!
These look absolutely amazing! On the menu!