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An overhead image of a scallop tostada

Seared Scallop Tostadas

Crispy baked corn tortillas are topped with black beans, arugula, red cabbage, avocado, cotija or feta, seared scallops and an easy cilantro scallion vinaigrette.
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Total Time 25 minutes
Course Main Course
Cuisine American
Servings 4 people
Calories 543 kcal

Ingredients
  

For the corn tortillas

  • 8 small corn tortillas
  • 1 teaspoon olive oil

For the cilantro scallion vinaigrette

  • 1/2 cup cilantro divided (you'll use half in assembly below)
  • 4 scallions divided (you'll use half in assembly below)
  • 6 tablespoons extra virgin olive oil
  • 1 lime, juice of
  • 1/4 teaspoon kosher salt

For the scallops

  • 1 teaspoon sunflower oil or other high heat oil
  • 1 teaspoon salted butter
  • 1 lb sea or bay scallops side muscle removed
  • kosher salt
  • freshly ground black pepper

For assembly

  • 1 avocado sliced or cut into chunks
  • 2 cups arugula
  • 1 cup shredded red cabbage
  • 1 15.5 ounce can black beans drained and rinsed
  • 2 ounces cotija or feta cheese crumbled
  • cilantro, roughly chopped reserved from above
  • scallions, thinly sliced reserved from above

For serving

  • 1 lime cut into wedges

Instructions
 

  • Preheat oven to 350 degrees.
  • Place tortillas on baking sheet. Brush lightly with olive oil on both sides. Bake for 6-8 minutes on each side, or until crispy and lightly browned.
  • Make the vinaigrette by finely chopping 1/4 cup cilantro and 2 scallions. Add to a small bowl with extra virgin olive oil, lime juice and salt.
  • Heat a saute pan over medium high heat. Add oil and butter. Swirl fat when pan is hot. Add scallops. Cook on one side until a nice crust develops. Flip and cook until the center is still transparent, but the top and bottom are opaque with a nice crust. Cook time will vary depending on the size of scallop, type of scallop and your preference.
  • Assemble the tostadas by laying the corn tortillas flat, then topping with avocado (smash if you prefer), arugula, red cabbage, black beans, queso fresco or feta, scallops, cilantro and scallions. Drizzle with vinaigrette.
  • Serve tostadas with lime wedges.

Notes

Time saving tips:
  • Use pre-shredded red cabbage 
  • Skip baking the corn tortillas and just warm them on the stovetop and serve as tacos instead of tostadas
  • Skip the vinaigrette and just top with sliced scallions and chopped cilantro

Nutrition

Calories: 543kcalCarbohydrates: 37gProtein: 21gFat: 37gSaturated Fat: 7gTrans Fat: 1gCholesterol: 43mgSodium: 797mgPotassium: 743mgFiber: 8gSugar: 3gVitamin A: 921IUVitamin C: 29mgCalcium: 168mgIron: 2mg
Keyword scallop tostada
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