← Back to Search Results
Southwestern
Terrific Scallop Tostada Salad

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

the-new-basics-cookbook The New Basics Cookbook
by Sheila Lukins, Julee Rosso
flavor Flavor
by Rocco DiSpirito
allergy-free-desserts Allergy-Free Desserts
by Elizabeth Gordon
martin-yans-china Martin Yan's China
by Martin Yan
baked-new-frontiers-in-baking Baked: New Frontiers in Baking
by Matt Lewis, Renato Poliafito
salmon-a-cookbook Salmon: A Cookbook
by Diane Morgan
american-vegan-kitchen American Vegan Kitchen
by Tamasin Noyes
amor-y-tacos Amor Y Tacos
by Deborah Schneider
spice Spice
by Ana Sortun
fresh-from-the-market Fresh from the Market
by Laurent Tourondel
lucindas-authentic-jamaican-kitchen Lucinda's Authentic Jamaica...
by Lucinda Scala Quinn
the-mozza-cookbook The Mozza Cookbook
by Nancy Silverton
the-country-cooking-of-ireland The Country Cooking of Ireland
by Colman Andrews
once-upon-a-tart-soups-salads-muffins-and-more-from-new-york-citys-favorite-bakeshop-and-cafe Once Upon a Tart: Soups, Sa...
by Frank Mentesana, Jerome Audureau
Already a member? Click here to Log In
close

Sign up to 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 Cookstr features and tools







By signing up you accept the
Terms of Use and Privacy Policy
Spinner
New to Cookstr? Click here to Sign Up
close


Forgot your password? Click here
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?