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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.

 

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