SCALLOP TOSTADAS

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.

DIRECTIONS:



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.

NUTRITION INFORMATION

Yield: 2 Servings, Serving Size: 1 tostada

Amount Per Serving:
Smart Points: 8
Points +:
Calories: 296
Total Fat: 17.5g
Saturated Fat: g
Cholesterol: 38mg
Sodium: 900mg
Carbohydrates: 20g
Fiber: 5g
Sugar: 2g
Protein: 17g