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Scallop Tostadas

4.91 from 11 votes

Move over tacos, these scallop tostadas are SO good and they’re ready in less than 20 minutes!

Prep Time: 15

Cook Time: 5

Total Time: 20

Yield: 2 Servings

Course: Dinner, Lunch

Cuisine: Mexican

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

- WW Points: 7

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