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Terrific Scallop Tostada Salad

Updated February 23, 2016
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This image courtesy of Joseph DeLeo

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.”

4 servings

Cooking Time4 min

Cooking Time - Text4

CostModerate

Easy

Total Timeunder 15 minutes

OccasionCasual Dinner Party, Formal Dinner Party

Recipe Courseappetizer

Dietary Considerationegg-free, peanut free, soy free, tree nut free

Mealdinner

Taste and Texturecrisp, savory, spiced

Type of Dishsalad, warm salad

Ingredients

Instructions

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.

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

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.

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.

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.

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