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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’…
If you loved this recipe, check out my Scallop Crudo!
Why You’ll Love Scallop Tostadas
These scallop tostadas are truly SO good. They are refreshing, crispy and absolutely delicious! The crispy onion on the top adds the best flavor and texture. Don’t even get me started on the avocado mayo… it’s creamy and so delicious.
How To Prepare Scallop Tostadas
🥑 First, spray avocado oil on the wonton wrappers and bake at 350F for 8-10 minutes.
🍋 Secondly, 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. Then, bring to a simmer (about 1-2 minutes on high) and lower heat immediately to low and fry until golden. About 10 minutes, make sure they don’t burn.
🌶 Then, mix together the juice of 1 orange, 1/2 lemon, miso, ginger, Tamari, sesame oil and rice vinegar. Add in scallops, remaining Serrano and scallions.
🥒 Lastly, add cucumber to the wonton, pipe avocado mayo, top with scallop mixture, black sesame seeds and the crispy onion.
Substitutions and Variations
- You can use shrimp, salmon, or pretty much any seafood of your choice instead of scallops.
- You can use shallots instead of onion.
- You can use regular mayonnaise instead of Japanese mayo.
- You can use Persian or regular cucumbers instead of English cucumbers.
Chef Nadia’s Tip
Cut an ‘x’ on the wonton wrapper so they don’t puff up.
Similar Recipes
Common Questions
You can use shrimp, tuna, salmon, pretty much any seafood of your choice!
You can use shallots, or leeks!
Yes of course! You can use regular mayonnaise instead of Japanese mayo.
I use Nakano Rice Vinegar.
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 , plus 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 ginger, fresh
- 3 tbsp scallions, green part
- 2 tbsp tamari, or soy sauce
- Black sesame seeds
- 1 red onion, thinly sliced
- Olive oil
- Salt and pepper, to taste
Instructions
- First, spray avocado oil on the wonton wrappers and bake at 350F for 8-10 minutes.
- Secondly, 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. Then, bring to a simmer (about 1-2 minutes on high) and lower heat immediately to low and fry until golden. About 10 minutes, make sure they don’t burn.
- Then, mix together the juice of 1 orange, 1/2 lemon, miso, ginger, Tamari, sesame oil and rice vinegar. Add in scallops, remaining Serrano and scallions.
- Lastly, add cucumber to the wonton, pipe avocado mayo, top with scallop mixture, black sesame seeds and the crispy onion.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
