Tequila-Mint Scallop Tostados
MAKES 4 SERVINGS
Ingredients:
2 Tbsp extra-virgin olive oil
2 large tomatoes, chopped
1 small red onion, chopped
2 Serrano chiles, seeded and minced
1 1/2 lbs Sea Scallops
2 Tbsp dry white wine
2 Tbsp Tequila
1/2 cup shredded monterey jack cheese
1/4 cup finely chopped mint, plus 12 mint leaves for a garnish
Salt and ground pepper
12 small outer leaves of Bibb lettuce
2 ripe avocados, mashed with 1 Tbsp lime juice
12 large tortilla chips
1/4 cup grated cotija cheese OR crumbled feta
Lime wedges
Heat oil in a skillet. Add tomatoes, onion and chiles and cook over medium heat, stirring until the onion is soft, about 8 minutes. Add the scallops, wine and tequila. Cook until the scallops are opaque, about 3-4 minutes. Turn off the heat and add the monterey jack cheese, chopped mint, and season with salt and pepper.
Arrange 3 lettuce leaves on each plate and fill with the avacado. Spoon the scallops on top. garnish with the tortilla chips, cotija or feta cheese and mint leaves. Serve with lime wedges.
B-man
