Tequila-Mint Scallop Tostadas

  • Servings: 4

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  • 2 tablespoons extra-virgin olive oil
  • 2 large tomatoes, chopped
  • 1 small red onion, chopped
  • 2 Serrano chiles, seeded and minced
  • 1 1/2 pounds sea scallops, quartered.
  • 2 tablespoons dry white wine
  • 2 tablespoons tequila
  • 1/2 cup shredded Monterey Jack cheese
  • 1/4 cup finely chopped mint, plus 12 mint leaves for garnish
  • Salt and freshly ground pepper
  • 12 small outer leaves of Bibb lettuce
  • 2 ripe Hass avocados, mashed with 1 tablespoon fresh lime juice
  • 12 large tortilla chips
  • 1/4 cup grated cotija cheese or crumbled feta
  • Lime wedges, for serving

How to make this recipe

  1. Heat the oil in a skillet. Add the tomatoes, onion and chiles and cook over moderate heat, stirring, until the onion is softened, 8 minutes. Add the scallops, wine and tequila. Cook until the scallops are opaque, 3 to 4 minutes. Off the heat, add the Jack cheese and chopped mint and season with salt and pepper.

  2. Arrange 3 lettuce leaves on each plate and fill with the avocado. Spoon the scallops on top. Garnish with the tortilla chips, cotija cheese and mint leaves. Serve with lime wedges.

Contributed By Photo © Sang An Published August 2002

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