Scallop Tostadas with Limeavocado Crema and Quick Pickled Red Onion

Quick Hook

SCALLOP TOSTADAS are my weekend show off dish.
I made them after a beach trip once. The ocean smell stuck with me.

They pair golden seared sea scallops with a tangy lime avocado crema. This gives bright, creamy contrast to crunchy corn shells.

Fun fact: tostadas have been Mexican street food staples for centuries.
Think Baja style seafood tostadas with a coastal tang. You get sweet, briny scallops, citrus, and a little heat.

Brief Overview

This is a riff on the classic corn tostadas recipe. It borrows Baja flavors and tweaks them for delicate seafood.

Difficulty is medium. Searing scallops needs focus and timing.
Total time is about 35 40 minutes. Prep is twenty minutes.

Cook is ten to twelve minutes.
Yields eight 6 inch tostadas. Serve two per person. Great for casual dinner parties.

Main Benefits

Top health benefit is lean protein from scallops. They’re low in fat and high in protein.
The lime avocado crema adds healthy fats and creaminess.

Quick pickled red onion brightens each bite.
Perfect occasion is a relaxed weekend dinner. Also great for food tasting nights with friends.

What makes this recipe special is balance. Sweet scallops, crisp cabbage slaw for tostadas, and acidic pickles.
I once served them to a skeptical friend.

They ate three in five minutes. Honestly, that felt like a win.

I’ll say this straight. The trick is a screaming hot pan. Sear 1.5 2 minutes per side for a golden crust.

Don’t overcrowd the pan.
Crisp the tortillas right before assembly. Otherwise they go soggy fast.

Next up are the ingredients. Gather scallops, corn tostadas or small tortillas, shredded cabbage, a ripe avocado, and apple cider vinegar.

Also get jalapeño, cilantro, lime, and Cotija if you like. The step-by-step comes right after. Let’s move on to the ingredient list.

Ingredients & Equipment

"Crispy is everything," I always say. That line saved my first failed batch. These notes get you ready for SCALLOP TOSTADAS without stress.

Main Ingredients

For the scallops: 1 lb (450 g) sea scallops, side muscle removed. 1 tsp (5 g) kosher salt. 1/2 tsp (1 g) black pepper.

1 tbsp (15 ml) neutral oil. 1 tbsp (14 g) unsalted butter. Zest 1 tsp (2 g) lime.

Tostadas: 8 corn tostada shells or tortillas. 2 tbsp (30 ml) vegetable oil to crisp.

Cabbage slaw: 2 cups (150 g) shredded red cabbage. 1/2 cup (35 g) shredded green cabbage. 1 small jalapeño. 2 tbsp (8 g) cilantro.

2 tbsp (30 ml) lime juice. 1 tsp (5 ml) honey. 1/4 tsp (1.5 g) salt.

Lime avocado crema: 1 ripe avocado (~150 g flesh). 1/2 cup (120 g) Greek yogurt. 1 tbsp (15 ml) lime juice. 1/4 tsp (1.5 g) salt. 2 3 tbsp (30 45 ml) water to thin.

Quick pickled red onion: 1 small red onion. 1/2 cup (120 ml) apple cider vinegar. 1/2 cup (120 ml) water. 1 tbsp (12 g) sugar. 1 tsp (5 g) kosher salt.

Garnishes: 1/4 cup (30 g) Cotija, lime wedges, cilantro.

Quality tip: choose dry, plump scallops. They should smell clean. Avoid wet-packed scallops.

Seasoning Notes

Essential combo: salt, pepper, lime zest. Add a pinch of chili flakes for heat. For Baja style seafood tostadas, use smoked paprika.

For a Seared sea scallops recipe twist, add a light dusting of cumin.

Flavor enhancers: a splash of fish sauce helps. A tiny pat of butter at the end boosts richness. Quick pickled red onion adds acid and crunch.

Quick subs: no scallops? Use large shrimp. No Greek yogurt? Use plain yogurt. Low Carb Rezepte tweak: swap tostadas for crisped cabbage leaves.

Equipment Needed

Essential: heavy skillet or cast iron pan. Blender or immersion blender for crema. Mixing bowls. Tongs or fish spatula. Baking sheet if baking shells.

Household swaps: no blender? Use a fork to mash avocado. No cast iron? Use a heavy stainless pan. No oven? Fry tortillas in a skillet.

I once seared in a hot stainless pan and still nailed the crust. Keep scallops dry. Heat must be very hot.

Sear 1.5 2 minutes per side. Serve immediately for best Food Tasting results.

Cooking Method

Oh my gosh! If you love Baja style seafood tostadas, this is it. I call these SCALLOP TOSTADAS my weekend show off dish.

They pair a seared sea scallops recipe with lime avocado crema. Quick pickled red onion adds a punch. I once burned my first batch.

Lesson learned: heat matters.

Prep Steps

Get your mise en place. Pat scallops very dry. Remove side muscle. Slice cabbage and onion thin. Measure oil, butter, and lime.

Save time by prepping pickles first. Let them rest 15 minutes or chill overnight. Keep crema and slaw in separate bowls. This avoids soggy corn tostadas recipe shells.

Safety note: oil gets hot. Handle pans carefully. Use tongs and keep kids away.

step-by-step Process

1. Preheat skillet until very hot.
2. Heat oil in pan. Sear scallops 1.5– 2 minutes per side.
3. Flip, add butter and garlic. Baste 30 60 seconds .
4. Remove scallops. Finish with lime zest.
5. Crisp tortillas at 400° F ( 200° C) for 6– 8 minutes or pan-fry 30 60 seconds each side.
6. Spread lime avocado crema, add cabbage slaw, scallops, and quick pickled red onion.
7. Garnish with cotija and cilantro. Serve immediately.

Visual cues: scallops should show a deep golden crust. The center must look opaque. Aim for internal temp 115 120° F (46 49° C) .

The shell stays crunchy. Don’t assemble too early.

Pro Tips

• Technique: dry scallops thoroughly. Wet scallops steam, not sear.
• Shortcut: use store-bought tostada shells. They save 6– 8 minutes .
• Mistakes to avoid: overcrowding the pan; low heat; soggy shells.

make-ahead options: quick pickled red onion keeps for days. Crema holds 24 hours in fridge. Slaw is fine for 4– 6 hours .

Honestly, I adore these with a side of Scallop Tacos or a mini food tasting plate. If you want a low-carb twist, swap corn shells for crisp lettuce.

Try it. Trust me, seared scallops on a crunchy base? Pure joy.

Recipe Notes

Serving Suggestions

I love serving these as party food. Spread a dollop of Lime avocado crema on each crisp shell. Add a handful of Cabbage slaw for tostadas .

Top with Quick pickled red onion and a squeeze of lime. For a twist, serve alongside Scallop Tacos or a Corn tostadas recipe plate for variety.

Pair with a zesty Baja style seafood tostadas vibe drink. A bright Sauvignon Blanc or a cold Mexican lager works great.

Storage Tips

If you must stash leftovers, keep toppings separate. Store crema and slaw in airtight containers. Tostada shells go stale fast.

Keep them dry. Scallops will keep in the fridge up to 48 hours. Reheat gently in a hot skillet for 30 60 seconds per side.

Do not microwave. To freeze, slice scallops raw and freeze flat. Thaw overnight before searing.

Variations

Want a low-carb option Try crisped lettuce cups instead of shells. That makes a neat Low Carb Rezepte twist. Swap scallops for shrimp for a quick change.

For vegetarian friends, use king oyster mushrooms. Add chipotle for heat, or mango salsa for sweetness. These tweaks still nod to the Seared sea scallops recipe family.

Nutrition Basics

This dish balances protein, healthy fats, and fiber. Roughly 420 calories per two tostadas. Protein sits near 30 grams. Fat is mostly from avocado and olive oil.

The lime and cabbage add vitamin C and fiber. Scallops are lean and rich in selenium and B12. Good for muscle and brain health.

A little confession I once burned every tortilla at a big dinner. Not proud. Learned to crisp in the oven at 400° F for 6 8 minutes , flipping once.

Also learned to sear scallops on a screaming hot pan for 1.5 2 minutes per side . That golden crust makes people smile.

Oh my gosh this is fun to plate. These SCALLOP TOSTADAS shine at the table. Try them with friends. Go on.

Make a batch and call it a food tasting night. You will be glad you did.