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Recipe of the Month: Scallop Tostadas

Recipe of the Month: Scallop Tostadas

Move over tacos, these scallop tostadas are SO good and they’re ready in less than 20 minutes!


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.


  1. Mash the avocado in a small bowl with the tomato, red onion, cilantro, lime juice, salt, pepper to taste.
  2. 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.
  3. Spoon the guacamole onto the tostada, top with scallops and drizzle with sour cream.


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


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