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Scallop Tostadas

Skinnytaste
  • 20 minutes
  • Serves 2

INGREDIENTS

4 oz

(1 small haas) avocado

1/4 cup

diced tomato

2 tbsp

diced red onion

2 tsp

lime juice

2 tsp

chopped cilantro

1/2 tsp

kosher salt

fresh black pepper,

2 tbsp

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 tsp

kosher salt

black pepper,

1 tsp

unsalted butter

1 tsp

olive oil

2

large corn tostada shells*