Move over tacos, these scallop tostadas are SO good and they’re ready in less than 20 minutes!
Yield: 2 Servings
5 from 3 votes

Scallop Tostadas

Prep Time: 15 mins
Cook Time: 5 mins
Total Time: 20 mins
Course: Dinner, Lunch
Cuisine: Mexican
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.

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
Freestyle Points: 7
Points +: 8