Scallop Tostadas recipes
Ingredients
- 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
- black pepper
- 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
- 1 teaspoon unsalted butter
- 1 teaspoon olive oil
- 2 large corn tostada shells*
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