Bite-Size Blackened Scallop Tostadas

Name: Bite-Size Blackened Scallop Tostadas
Prep time: 10 min
Cook time: 4 min
Total time: 14 min
Yield: 6
Cuisine: Mexican-Inspired
Ingredients: 1 package Wild Alaska Weathervane Scallops; 2 tbsp olive oil, divided (1 tbsp for tossing, 1 tbsp for the skillet); 1 tsp paprika; 1 tsp garlic powder; 1 tsp onion powder; 1 tsp ground cumin; 1/4 tsp chili powder; salt & pepper; 1 bag round tortilla chips; 3 large avocados; 1 lime, juiced; 2 cloves minced garlic; 2 tbsp diced cilantro; salt & pepper; sriracha mayo

Blackened Weathervane scallops bring a smoky, savory crust to these crisp little tostadas. Cool guacamole and a touch of spicy mayo make each bite creamy, crunchy and just a little fiery.

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Alaska Weathervane Scallops

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Mexican-InspiredAppetizer

Bite-Size Blackened Scallop Tostadas

Author:

Declan Chapin, Premier Catch

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Servings

Prep Time

10 minutes

Cook Time

4 minutes

Alaska Weathervane scallops are blackened in a paprika-cumin spice rub, seared until crusted, and set on crisp tortilla chips with fresh guacamole.

Ingredients

Blackened Scallops:

1 package Wild Alaska Weathervane Scallops
2 tbsp olive oil, divided (1 tbsp for tossing, 1 tbsp for the skillet)
1 tsp paprika
1 tsp garlic powder
1 tsp onion powder
1 tsp ground cumin
1/4 tsp chili powder
salt & pepper

Tostadas:

1 bag round tortilla chips

Guacamole:

3 large avocados
1 lime, juiced
2 cloves minced garlic
2 tbsp diced cilantro
salt & pepper
sriracha mayo

Directions

Thaw scallops, rinse, and pat dry.
In a small bowl, mix spices together.
Add the scallops to a large bowl, toss in 1 tbsp olive oil and the spices until evenly combined.
Heat 1 tbsp olive oil in a skillet over medium-high heat. Add scallops and sear for 2 minutes per side, flipping once, until a golden crust forms and the centers are just opaque. Once cooked, remove from heat and set aside.
To make the homemade guacamole, mash the avocados and mix with minced garlic, cilantro, lime juice, salt and pepper.
Place round tortilla chips on a platter. Scoop guacamole on top and then press a scallop on each chip.
Optional: garnish with sriracha mayo and cilantro.
Serve immediately and enjoy!

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We’re Joci and Ashley, sisters-in-law and co-founders of Premier Catch. We started Premier Catch to make it easy to enjoy incredible wild seafood at home, caught in Alaska and the Pacific Northwest, flash frozen at peak quality, and delivered straight to your door.

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