Scallop Tostadas

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Move over tacos, these scallop tostadas are good and they’re ready in less than 20 minutes. In this week's Healthy Eating, NewsCenter1's Anya Mueller makes this lunch time meal.


Start to finish: 20 minutes

Servings: 2

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 lcorn tostada shells

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.

Nutritional Information per serving: 230 calories; 110 calories from fat (48 percent of total calories); 12 g fat (6 g saturated; 0 g trans fats); 135 mg cholestrol; 320 mg sodium; 24 g carbohydrate; 2 g fiber; 7 g sugar; 8 g protein. 
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