scallop tostadas



  • 1 small avocado

  • 1/4 cup diced tomato

  • 2 tablespoon diced red onion

  • 2 teaspoon lime juice

  • 2 teaspoon chopped cilantro

  • kosher salt and freshly ground 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 pat dry

  • 1/4 teaspoon kosher salt

  • black pepper, to taste

  • 1 teaspoon unsalted butter

  • 1 teaspoon olive oil

  • 2 large corn tostada shells


  1. Mash the avocado in a small bowl with the tomato, red onion, cilantro, lime juice, salt, pepper to taste.

  2. 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.

  3. Spoon the guacamole onto the tostada, top with scallops and drizzle with sour cream.


  • Gina’s recipe only served two. I doubled this recipe so it would serve 4.

  • Instead of corn tostada shells, I just used regular corn tortillas and crisped them up in the oven.

read original recipe here.