Scallop Tostadas
Photography Manja Wachsmuth.
Make the most of fresh scallops with these Mexican-inspired mouthfuls. Use prawns or fish if scallops aren’t available.
INGREDIENTS
12 large fat scallops
1 teaspoon each ground cumin and paprika
¼ teaspoon ground turmeric
1 tablespoon olive oil
salt and ground pepper
Topping
1 avocado, diced
3 tablespoons lime juice
2 medium tomatoes, diced
1 spring onion, diced
2 tablespoons chopped coriander
To serve
12 round blue corn taco chips
⅓ cup sour cream or thick plain yoghurt
lime wedges
METHOD
Topping: Mash the avocado with 2 tablespoons of the lime juice until smooth, then season with salt and pepper.
In a separate bowl, combine the tomatoes, spring onion and coriander with the remaining lime juice and season.
To cook: Heat a little olive oil in a sauté pan until very hot. Combine the spices, sprinkle over both sides of the scallops and season with salt and pepper.
Cook for about 1 minute each side depending on how large the scallops are.
To serve: Top the taco chips with mashed avocado, a dollop of sour cream and a scallop.
Top with more sour cream then spoon over the tomato salad and a grind of pepper.
Serve with lime wedges to squeeze over before eating. Makes 12.
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