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Ginger Miso Scallop Tostadas… I used wonton wrappers instead of a tortilla and they were delicious…also, the avocado mayo is good enough to eat with just about ANYTHIN’…
Recipe Tip
Cut an ‘x’ on the wonton wrapper do they don’t puff up.
Ginger Miso Scallop Tostadas
Ginger Miso Scallop Tostadas… I used wonton wrappers instead of a tortilla and they were delicious…also, the avocado mayo is good enough to eat with just about ANYTHIN’…
Ingredients
- 1 lb sea scallops, foot cut and cubed
- 12 wonton wrappers
- 1/2 english cucumber, thinly sliced
- 2 avocados
- 1/3 cup japanese mayo
- 1 tbsp pepperoncini + 2 tbsp juice
- 1 lemon
- 1/2 bunch dill
- 2 serranos, cut
- 1 orange
- 2 tsp white miso
- 1 tbsp rice vinegar
- 2 tsp sesame oil
- 1.5 tsp fresh ginger
- 3 tbsp scallions, green part
- 2 tbsp tamari
- Black sesame seeds
- 1 red onion, thinly sliced
- Olive oil
- Salt and pepper to taste
Directions
- Spray avocado oil on the wonton wrappers and bake at 350F for 8-10 minutes
- Blend together the avocado, mayo, 1 serrano, 1/2 lemon, salt, pepper, pepperoncini & juice. If it is too thick add a bit of water
- Add the onion to a pan and add enough oil to coat. Bring to a simmer (about 1-2 min on high) and lower heat immediately to low and fry until golden. About 10 min, make sure they don’t burn
- Mix together the juice of 1 orange, 1/2 lemon, miso, ginger, tamari, sesame oil abd rice vin. Add in scallops, remaining serrano and scallions
- Add cucumber to the wonton, pipe avocado mayo, top with scallop mixture, black sesame seeds and the onion
Nutrition information is automatically calculated, so should only be used as an approximation.
