• On Oct, 09, 2024
•  ladyrecipes
•  Recipes

296 Cals 17 Protein 20 Carbs 17.5 Fats
PREP TIME:
15 mins
COOK TIME:
5 mins
TOTAL TIME:
20 mins
YIELD:2 SERVINGS
COURSE:Dinner, Lunch
CUISINE:Mexican
Move over tacos, these scallop tostadas are SO good and they’re ready in less than 20 minutes!
INGREDIENTS
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 large corn tostada shells*
*Read labels for gluten-free.
INSTRUCTIONS
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.
VIDEO
Serving: 1tostada, Calories: 296kcal, Carbohydrates: 20g, Protein: 17g, Fat: 17.5g, Saturated Fat: 1.5g, Cholesterol: 38mg, Sodium: 900mg, Fiber: 5g, Sugar: 2gBlue Smart Points:7Green Smart Points:8Purple Smart Points:7Points +:8