Scallop-and-Avocado Tostadas |
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Prep Time: 20 Minutes Cook Time: 2 Minutes |
Ready In: 22 Minutes Servings: 1 |
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Ingredients:
1/4 cup loosely packed whole fresh cilantro leaves |
1 cup micro greens or thinly sliced romaine lettuce |
2 ripe avocados, halved |
1/4 teaspoon lime zest |
1 tablespoon fresh lime juice |
1/2 teaspoon salt, divided |
1/4 teaspoon ground cumin |
1/8 teaspoon paprika |
generous pinch of cayenne pepper |
12 large sea scallops, cut in half crosswise |
1 tablespoon vegetable oil |
24 large tortilla chips |
Directions:
1. Combine cilantro and greens in a medium bowl. Cover and chill until ready to serve.
2. Mash avocados in a medium bowl, and stir in lime zest, lime juice, and 1/4 teaspoon salt. Cover and chill until ready to serve.
3. Combine cumin, paprika, cayenne pepper, and remaining 1/4 teaspoon salt in a small bowl. Sprinkle scallops on both sides with seasoning mixture. Heat oil in a large nonstick skillet over medium-high heat. Add scallops, and cook about 1 minute on each side or until scallops are opaque. Transfer to a large plate.
4. Spread reserved avocado mixture evenly on tortilla chips; top with cilantro mixture. Top each with a scallop half.
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