Move over tacos, these scallop tostadas are SO good and they’re ready in less than 20 minutes!
For the Guacamole:
4oz1 small haas avocado
2tablespoondiced red onion
fresh black pepper(to taste)
For the Tostadas:
2tablespoonslight sour cream(thinned with 1 teaspoon fat-free milk)
6large sea scallops((8 ounces total) side muscle removed, rinsed and pat dry)
black pepper(to taste)
2large corn tostada shells*
*Read labels for gluten-free.
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.