Name: Seared Scallop Tostadas with Guacamole and Sour Cream Recipe
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: Mexican
Ingredients: 4 oz (1 small) Haas avocado; 1/4 cup diced tomato; 2 tablespoons diced red onion; 2 teaspoons lime juice; 2 teaspoons chopped cilantro; 1/2 teaspoon kosher salt; Fresh black pepper, to taste; 2 tablespoons light sour cream (thinned with 1 teaspoon fat-free milk); 6 large sea scallops (8 ounces total), side muscle removed, rinsed and patted dry; 1/4 teaspoon kosher salt; Black pepper, to taste; 1 teaspoon unsalted butter; 1 teaspoon olive oil; 2 large corn tostada shells (ensure gluten-free by checking labels)

Description

These Scallop Tostadas offer a fresh and flavorful dish combining creamy avocado guacamole, perfectly seared sea scallops, and crispy corn tostada shells. Ready in just 20 minutes, this recipe is perfect for a light and elegant meal that bursts with vibrant Mexican-inspired flavors.

Ingredients

Guacamole

4 oz (1 small) Haas avocado
1/4 cup diced tomato
2 tablespoons diced red onion
2 teaspoons lime juice
2 teaspoons chopped cilantro
1/2 teaspoon kosher salt
Fresh black pepper, to taste

Sour Cream Drizzle

2 tablespoons light sour cream (thinned with 1 teaspoon fat-free milk)

Scallops

6 large sea scallops (8 ounces total), side muscle removed, rinsed and patted dry
1/4 teaspoon kosher salt
Black pepper, to taste
1 teaspoon unsalted butter
1 teaspoon olive oil

Assembly

2 large corn tostada shells (ensure gluten-free by checking labels)

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Instructions

Prepare the Guacamole: In a small bowl, mash the avocado until smooth. Stir in the diced tomato, diced red onion, chopped cilantro, lime juice, kosher salt, and fresh black pepper to taste. Mix well to combine and set aside.
Season and Sear the Scallops: Pat the scallops dry then season evenly with kosher salt and black pepper. Heat a 12-inch skillet over high heat and add the butter and olive oil. Once the butter begins to smoke, carefully place the scallops in the skillet, ensuring they do not touch each other. Sear each scallop for 1 1/2 minutes per side, allowing a golden crust of about 1/4 inch to form while keeping the center translucent.
Assemble the Tostadas: Spread a generous spoonful of guacamole evenly over each tostada shell. Top with the perfectly seared scallops. Finally, drizzle the thinned light sour cream over the scallops for a creamy finish.

Notes

To ensure gluten-free tostadas, read labels carefully before purchasing corn tostada shells.
Do not overcrowd the pan when searing scallops; this ensures an even golden crust.
Scallops cook quickly; avoid overcooking to maintain a tender, translucent center.
Light sour cream thinned with fat-free milk adds creaminess with less fat.
Use fresh lime juice for best flavor in guacamole.

Prep Time: 10 minutes
Cook Time: 10 minutes
Category: Appetizer
Method: Frying
Cuisine: Mexican