SEARED SCALLOP TOSTADAS
Move over tacos, these scallop tostadas are SO good and they’re ready in less than 20 minutes!
SERVINGS: 8
PREP TIME: 12 MIN
COOK TIME: 8 MIN
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SEARED SCALLOP TOSTADAS
Move over tacos, these scallop tostadas are SO good and they’re ready in less than 20 minutes!
SERVINGS: 8
PREP TIME: 12 MIN
COOK TIME: 8 MIN
INGREDIENTS
1 tbsp Vegetable Oil
1/4 tsp Salt
1/4 tsp Ground Cumin
1/8 tsp Paprika
1 Generous Pinch of Cayenne Pepper
24 Large Sea Scallops
2 Ears Fresh Corn, husks removed
1 8oz package of ¡Yo Quiero!™️ Mashed Avocado
24 Large Tortilla Chips
DIRECTIONS
1. Grill the corn, turning often, until charred and tender and the corn begins to release its juices, 5 to 7 minutes. Remove from grill; cool 5 minutes.
2. Cut corn kernels from cobs into a medium bowl; discard cobs.
3. Combine cumin, paprika, cayenne pepper, and salt in a small bowl.
4. Sprinkle scallops on both sides with seasoning mixture.
5. Heat oil in a large nonstick skillet over medium-high heat.
6. Add scallops, and cook for about 1 minute on each side or until scallops are opaque. Transfer to a large plate.
7. To serve spread ¡Yo Quiero!™️ Mashed Avocado evenly on a tortilla chip, top with charred corn, and a scallop.
INGREDIENTS
1 tbsp Vegetable Oil
1/4 tsp Salt
1/4 tsp Ground Cumin
1/8 tsp Paprika
1 Generous Pinch of Cayenne Pepper
24 Large Sea Scallops
2 Ears Fresh Corn, husks removed
1 8oz package of ¡Yo Quiero!™️ Mashed Avocado
24 Large Tortilla Chips
DIRECTIONS
1. Grill the corn, turning often, until charred and tender and the corn begins to release its juices, 5 to 7 minutes. Remove from grill; cool 5 minutes.
2. Cut corn kernels from cobs into a medium bowl; discard cobs.
3. Combine cumin, paprika, cayenne pepper, and salt in a small bowl.
4. Sprinkle scallops on both sides with seasoning mixture.
5. Heat oil in a large nonstick skillet over medium-high heat.
6. Add scallops, and cook for about 1 minute on each side or until scallops are opaque. Transfer to a large plate.
7. To serve spread ¡Yo Quiero!™️ Mashed Avocado evenly on a tortilla chip, top with charred corn, and a scallop.
INGREDIENTS
1 tbsp Vegetable Oil
1/4 tsp Salt
1/4 tsp Ground Cumin
1/8 tsp Paprika
1 Generous Pinch of Cayenne Pepper
24 Large Sea Scallops
2 Ears Fresh Corn, husks removed
1 8oz package of ¡Yo Quiero!™️ Mashed Avocado
24 Large Tortilla Chips
DIRECTIONS
1. Grill the corn, turning often, until charred and tender and the corn begins to release its juices, 5 to 7 minutes. Remove from grill; cool 5 minutes.
2. Cut corn kernels from cobs into a medium bowl; discard cobs.
3. Combine cumin, paprika, cayenne pepper, and salt in a small bowl.
4. Sprinkle scallops on both sides with seasoning mixture.
5. Heat oil in a large nonstick skillet over medium-high heat.
6. Add scallops, and cook for about 1 minute on each side or until scallops are opaque. Transfer to a large plate.
7. To serve spread ¡Yo Quiero!™️ Mashed Avocado evenly on a tortilla chip, top with charred corn, and a scallop.
