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
Read more at http://www.skinnytaste.com/scallop-tostadas/#evoETvK0ibLA1BoO.99