Chili Lime Scallop Tostadas
These delicious scallop tostadas come together in just 20 minutes, making it a perfect meal for busy weeknights! With tender seared scallops, hearty toppings, and crunchy tostada shells, this flavorful dish adds a nutritious twist to your dinner routine.
Preparation Time: 15 minutes
Makes 4 servings
Ingredients:
Scallops:
¼ cup fresh lime juice
1 tablespoon chili powder
1 teaspoon garlic powder
¼ teaspoon salt
¼ teaspoon black pepper
12 large (about 1 pound) fresh or frozen (thawed) sea scallops, side muscle removed, rinsed, patted dry
1 tablespoon extra virgin olive oil
1 teaspoon unsalted butter
Toppings and Shell:
4 (6-inch) corn tostada shells
¼ cup prepared guacamole
¼ cup light sour cream
¼ cup diced red onion
¼ cup freshly chopped cilantro
Instructions:
In a large bowl, whisk together the lime juice, chili powder, garlic powder, salt, and black pepper. Toss in the scallops, making sure to coat each scallop with seasonings.
Add the butter and oil to a large skillet on medium-high heat. When the pan is hot, add the scallops. Sear for about 1 ½ minutes on each side, until a crust develops but the center is still transparent. Cooking time may vary depending on the size and type of scallop and your preference.
Assemble the tostadas by arranging each corn tostada shell on a serving plate, then topping each with 1 tablespoon guacamole (spread over surface of the shell), 3 scallops, 1 tablespoon sour cream, 1 tablespoon red onion, and 1 tablespoon cilantro. Serve immediately. Makes 4 servings (1 tostada per serving).
Nutritional Information per Serving (one prepared tostada):
285 calories, 21 grams carbohydrate, 3 grams fiber, 17 grams protein, 14 grams total fat, 3 grams saturated fat, 310 milligrams sodium, 35 milligrams cholesterol, 2 grams total sugar
Recipe by Andrea Mathis, MA, RDN, LD, an Alabama-based registered dietitian nutritionist and owner of the nourishing food blogs Beautiful Eats & Things and Little Eats & Things, author of The Complete Book of Smoothies, and advocate for body positivity and body-inclusive nutrition.