Scallop Tostadas
Photography by 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.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
Issue #121
As winter arrives, so does the latest issue of dish! With over 60 recipes this edition features seasonal produce like pumpkin, leeks and silverbeet whipped into delicious dinners. Pasta takes centre-stage in 5 outrageously tasty recipes, then we break out the slow cooker and amp up the comfort with cozy roasts and braises. Winter wouldn’t be the same without a hearty pie or two, and we have a selection – from Beef Cheek Pot Pie to Moroccan Shepherd’s Pie. Food Fast has your speedy weeknight dinners covered then Melie brings the magic with inventive chicken dishes while Olivia’s baking and desserts will brighten the even the coldest days.