← Back to Search Results
Southwestern
Terrific Scallop Tostada Salad Recipe-13017

Photo by: Joseph De Leo
Comments: 0
 

Recipe

Home-baked tostado chips are fresher tasting than store-bought, but you can use either. Or, you can use an assortment of corn and wheat- or white-flour tortillas. Using a seasoned rub on the scallops before searing gives them a Southwestern “bite.”

Yield: 4 servings
Cooking time: 4 Minutes

Ingredients

Directions

 

 

1. Rinse the scallops and pat dry with a paper towel. Place the scallops on a paper plate, sprinkle with the rub, and toss to coat. Set aside.

2. Preheat a heavy, seasoned, nonstick skillet over medium-high heat; spray the skillet with nonstick spray if necessary.

3. Quickly sear the scallops, stirring a few times to cook evenly, for 1½ to 2 minutes, just until done. They will seize up as they cook yet should still be moist and tender.

4. To serve, divide the salad greens evenly among the plates, top each with the scallops, and drizzle each with 1 tablespoon of the dressing. Stab tostado triangles into the top, bottom, and each side of the salad at the 6, 9, 12, and 3 o’clock positions. Serve warm.


© 1998 Jane Butel
 

Nutritional Information

Nutritional information is provided by the author.

Per serving: Calories 145, Protein 13 g, Carbohydrates 18 g, Fiber 3 g, Fat 3 g, Saturated Fat 0 g, Cholesterol 18 mg, Sodium 640 mg.

 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

a-new-way-to-cook A New Way to Cook
by Sally Schneider
nancy-silvertons-sandwich-book Nancy Silverton's Sandwich ...
by Nancy Silverton
mexican-everyday Mexican Everyday
by Rick Bayless
fresh-from-the-farmers-market-year-round-recipes-for-the-pick-of-the-crop Fresh from the Farmers' Mar...
by Janet Fletcher
the-vegetable-dishes-i-cant-live-without The Vegetable Dishes I Can'...
by Mollie Katzen, Greg Atkinson
le-bernardin-cookbook Le Bernardin Cookbook
by Eric Ripert, Maguy Le Coze
antipasti-fabulous-appetizers-and-small-plates Antipasti: Fabulous Appetiz...
by Joyce Goldstein
the-sushi-experience The Sushi Experience
by Hiroko Shimbo
daves-dinners-a-fresh-approach-to-home-cooked-meals Dave's Dinners: A Fresh App...
by Dave Lieberman
a-bakers-odyssey A Baker's Odyssey
by Andrew Schloss
cook-with-jamie Cook with Jamie
by Jamie Oliver
everyday-chinese-cooking Everyday Chinese Cooking
by Katie Chin, Leeann Chin
Close_overlay

Thanks for signing up!

You'll receive an activation email in your inbox shortly. Don't forget to click that link and activate your new Cookstr.com account!

Already a member? Sign in here
Close_overlay

Sign up for Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
Spinner
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Close_overlay
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?