Main Dishes Recipes — By Ben on 26 March 2009
Sweet and Spicy Scallop Tostadas

Sweet and spicy scallop tostadas

[donotprint]I don’t prepare many seafood dishes mainly because I am the only one in our house who loves seafood. However, I have decided to introduce the deliciousness of seafood in our household little by little. Here in the middle of nowhere… er, Ohio, it’s not easy to find seafood. Most is frozen and the places that sell it fresh are very expensive. But a seafood dish or two every other week is something I can live with and afford.

I bought these beautiful scallops on my last visit to the Mexican market and was wondering what to do with them. This was the very first time I made anything with scallops so I wanted something easy to feature it among my Lent and healthy friendly recipes. I gathered some vegetables from the fridge and a bag of tostadas from the pantry and made these sweet and spicy tostadas for dinner a couple of nights ago. With these kind of dishes I hope Jon gets the acquired taste for seafood or else he’s gonna suffer when we move to Spain or the Mexican coast :D[/donotprint]

Tostadas

Sweet and spicy scallop tostadas
Makes 8-10 tostadas

The ingredients:

  • 8-10 tostadas
  • 1 lb scallops, cut in half
  • 2 TBSP olive oil
  • 1 small onion, sliced
  • 4 garlic cloves, minced
  • 2 chipotle adobado peppers, chopped
  • 1 red bell pepper
  • 1 small jicama
  • 1 zucchini
  • 6 asparagus
  • 1/3 cup honey
  • the juice of 1 lime
  • salt and pepper to taste

The how-to:

  1. In a stainless steel skillet saute onions in olive oil until caramelized. Add chipotle adobado peppers and garlic.
  2. Cut vegetables in bite size pieces and add to the skillet. When the vegetables start to get tendered, add scallops honey and lime juice. Season to taste.
  3. Let cook for 5-6 minutes stirring constantly to bring the flavors together.
  4. Spoon scallops over tostadas using a slotted serving spoon and enjoy.

The afterthoughts:

  • Next time I will prepare this dish with white wine or some light beer and serve it with avocado slices. Other than that the flavors came together very nicely and the combination of sweet and spicy gave the scallops a different twist.

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Scallop and vegetable tostadas

¡Buen Provecho!

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About Author

grew up around food. His family owned a restaurant in Mexico City and he spent a big deal of his childhood helping and learning after school the art of creating delicious dishes from simple ingredients. He created this blog to share his kitchen adventures with the world.

(13) Readers Comments

  1. Ben, they’re gorgeous! Your photos are amazing, you know that?

  2. Beautiful pictures. Love the arrangement. This looks delicious, I’m the only one that would eat this in my house.

  3. We all love scallops at our house and would love this dish! What a beautiful presentation with those pretty radishes all around!

  4. Ben your photography is sumptuous…this is sweet and spicy delicious painting!

    All the best!
    Gera

  5. The presentation is sensational Ben! I’m really loving your shots! A great way to enjoy scallops.

  6. I have never seen scallops looking so pretty before! I do not eat scallops, but given this plate i do not know if i would be able to resist..

    we used to live in ohio..(Dayton) actually the first place we landed when we came to this country.. ohio holds a very close place in our hearts:-) & Meijer:-)

  7. I love those tostadas and use them all the time. Have to chorus the rest about your presentation and photos. Fabuloso!

  8. Oh, I envy you for having fresh scallops around……we have small frozen ones…A slightly different recipe for scallops….very interesting!!

  9. It’s like Caribbean/Mexican dinner. Scallops get us every time.

  10. I love scallops!!! This dish looks so good & yummie!! thanks, Ben!!

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