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Scallop-and-Avocado Tostadas

Photo: Jennifer Davick; Styling: Linda Hirst
Prep time 20 mins
Cook time 2 mins
Yield Makes 8 servings


  • 1/4 cup loosely packed whole fresh cilantro leaves
  • 1 cup micro greens or thinly sliced romaine lettuce
  • 2 ripe avocados, halved
  • 1/4 teaspoon lime zest
  • 1 tablespoon fresh lime juice
  • 1/2 teaspoon salt, divided
  • 1/4 teaspoon ground cumin
  • 1/8 teaspoon paprika
  • Generous pinch of cayenne pepper
  • 12 large sea scallops, cut in half crosswise
  • 1 tablespoon vegetable oil
  • 24 large tortilla chips

How to Make It

  1. Combine cilantro and greens in a medium bowl. Cover and chill until ready to serve.

  2. Mash avocados in a medium bowl, and stir in lime zest, lime juice, and 1/4 teaspoon salt. Cover and chill until ready to serve.

  3. Combine cumin, paprika, cayenne pepper, and remaining 1/4 teaspoon salt in a small bowl. Sprinkle scallops on both sides with seasoning mixture. Heat oil in a large nonstick skillet over medium-high heat. Add scallops, and cook about 1 minute on each side or until scallops are opaque. Transfer to a large plate.

  4. Spread reserved avocado mixture evenly on tortilla chips; top with cilantro mixture. Top each with a scallop half.