scallop tostadas

For those of you who don’t know who Gina Homolka is, aka Skinnytaste, you are seriously missing out. If you don’t, drop whatever you’re doing and go over to her blog right now and just scroll through some of her recipes and you will surely start to understand my obsession. My sister, Jackie, originally turned me on to her a few years ago when she introduced me to one of her cookbooks, Skinnytaste Fast & Slow. (Thanks for changing my life Jack!) It’s a combination of quick and easy recipes as well as slow cooker recipes, and everything is SO flavorful and also SO healthy!

Gina now has 3 cookbooks and I own all of them!

 

Every time I’m needing some inspiration for a healthy delicious recipe, I know I can always turn to her and all my problems will be solved. (Can you tell I love this girl???)

 

One of MANY recipes I’ve tried from Skinnytaste are her scallop tostadas. They were so good this past summer and were such a fun way to enjoy one of my favorite seafoods.

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SCALLOP TOSTADAS

serves 2

INGREDIENTS:

Guacamole:

  • 1 small avocado

  • 1/4 cup diced tomato

  • 2 tablespoons diced red onion

  • 2 teaspoons lime juice

  • 2 teaspoosn chopped cilantro

  • kosher salt and freshly ground black pepper, to taste

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

DIRECTIONS:

  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.

NOTES:

  • 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.

  • You could of course use creme fraiche or regular sour cream thinned with whatever milk have in your fridge to top these. I just always like to follow her recipes to a tee since they’re so healthy!


read original recipe here.

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