Ingredients
4ozhaas avocado,(1 small)
¼cuptomato,diced
2tbspred onion,diced
2tsplime juice
2tspcilantro,chopped
½tspkosher salt
fresh black pepper,to taste
2tbsplight sour cream,thinned with 1 teaspoon of fat-free milk
6large sea scallops,(8 oz total) side muscle removed, rinsed, and pat dry
¼tspkosher salt
black pepper,to taste
1tspunsalted butter
1tspolive oil
2large corn tostada shells
Preparation
Mash the avocado in a small bowl with tomato, red onion, cilantro, lime juice, salt, and pepper to taste.
Season scallops with salt and black pepper. Add the butter and oil to a 12-inch skillet on high heat. Once the butter begins to smoke, gently add the scallops, making sure they are not touching each other.
Sear the scallops for 1½ minutes on each side. The scallops should have a ¼-inch golden crust on each side while still being translucent in the center.
Spoon the guacamole onto the tostada, top with scallops, and drizzle with sour cream.
