Ingredients:

  • 1 lb (450 g) sea scallops, side muscle removed, patted very dry
  • 1 tsp kosher salt (5 g)
  • 1/2 tsp freshly ground black pepper (1 g)
  • 1 tbsp neutral oil with high smoke point (e.g., canola or grapeseed) (15 ml)
  • 1 tbsp unsalted butter (14 g)
  • 1 small garlic clove, smashed (optional)
  • 1 tsp lime zest (2 g)
  • 8 small corn tostada shells (6-inch/15 cm) or 8 small corn tortillas to crisp
  • 2 tbsp vegetable oil (30 ml) for brushing or shallow frying (if crisping tortillas yourself)
  • 2 cups shredded red cabbage (about 150 g)
  • 1/2 cup shredded green cabbage or romaine (about 35 g) — optional for texture
  • 1 small jalapeño, seeded and finely chopped (or 1/2 tsp red chili flakes)
  • 2 tbsp chopped fresh cilantro (8 g)
  • 2 tbsp fresh lime juice (from ~1 lime) (30 ml)
  • 1 tsp honey or agave (5 ml)
  • 1/4 tsp salt (1.5 g) for slaw
  • 1 ripe avocado (about 150 g flesh)
  • 1/2 cup plain Greek yogurt or sour cream (120 g)
  • 1 tbsp fresh lime juice (15 ml) for crema
  • 1/4 tsp salt (1.5 g) for crema
  • 2–3 tbsp water to thin crema, as needed (30–45 ml)
  • 1 small red onion, thinly sliced (about 100 g)
  • 1/2 cup apple cider vinegar (120 ml)
  • 1/2 cup water (120 ml) for pickling
  • 1 tbsp sugar (12 g)
  • 1 tsp kosher salt (5 g) for pickles
  • Garnishes: 1/4 cup crumbled Cotija or feta cheese (30 g), lime wedges, extra cilantro leaves, drizzle of chili oil or chipotle mayo, thinly sliced radishes

Instructions:

  1. Mise en place: Pat scallops dry and remove side muscle. Measure and prep all ingredients; thinly slice cabbage and onion, chop jalapeño and cilantro.
  2. Make quick pickled red onions: Combine apple cider vinegar, water, sugar, and salt. Pour over sliced onions in a jar or bowl and let sit 15+ minutes (best if made 1 hour ahead or refrigerated overnight).
  3. Make lime-avocado crema: In a blender or small food processor combine avocado, Greek yogurt, lime juice, and salt. Blend until smooth, adding water 1 tbsp at a time to reach a drizzling consistency. Taste and adjust seasoning.
  4. Make cabbage slaw: Toss shredded red cabbage, optional green cabbage, jalapeño, cilantro, lime juice, honey, and 1/4 tsp salt. Let rest 5–10 minutes to soften slightly.
  5. Crisp the tortillas: Option A (oven) - Brush tortillas lightly with oil, arrange on a baking sheet and bake at 400°F (200°C) for 6–8 minutes, flipping once, until crisp and golden. Option B (stovetop) - Heat 1–2 tbsp oil in a skillet and fry tortillas 30–60 seconds per side until crisp; drain on paper towels. Option C - Use store-bought tostada shells.
  6. Season and sear scallops: Season scallops with salt and pepper. Heat a heavy skillet over medium-high until very hot, add neutral oil, then place scallops spaced apart. Sear without moving 1.5–2 minutes until a deep golden crust forms. Flip, add butter and smashed garlic (optional), and baste 30–60 seconds until opaque through center and springy. Remove from pan and finish with lime zest.
  7. Assemble tostadas: Spread 1–2 tbsp crema on each tostada, top with a small handful of slaw, place 2–3 scallops (or 1 large scallop) per tostada, add pickled onions, crumble Cotija, and finish with cilantro, a squeeze of lime, and chili oil if using.
  8. Serve immediately: Tostadas are best eaten right away while shells are still crisp; hold crema and slaw separately until assembly to avoid sogginess.