Got several emails requesting this recipe, it is super easy and I’m a huge scallop fan. I made them with a special batch tortillas of squid ink, but they would go great with blue corn too. Hope you get to enjoy these...
2 lbs of scallops, for tostadas I like Peruvian scallops if you can get a hold of them as they are a bit smaller, but not as small as bay scallops.
½ stick of butter
Lime leaves or you can use a little of lemon zest to flavor your butter
• 1 lb of tomatillos (husked and washed)
• ¼ of white onion
• 2 roasted hot Hatch Chile peppers
• 1 tsp of lime juice
• Salt to taste
Cucumber, peeled, seeded and sliced in moon slivers
• 1 tsp of Green Hatch Chile powder
• Lemon slices
Squid Ink or Blue Corn tortillas
Start by making your tostadas by heating up your oven to 350. In a baking pan, place your tortillas and spray cooking oil on both sides. Bake for about 20 minutes flipping once halfway. Depending on your oven, it may take you longer to get them crispy.
Next make your salsa by combining all the ingredients in a blender and salt to taste. Set aside.
In a bowl, mix your arugula with cucumbers, set aside.
In a sauté pan, melt slowly your butter with lime leaves or lemon zest. Once it’s completely melted, bring it up to a medium heat and add your scallops. Sauté for 2 minutes on 1 side and baste with butter. Flip and let it cook for 1 more minute. Remove immediately and transfer to a plate so they don’t keep on cooking. Sprinkle salt and let them rest.
Place your tostada and add arugula / cucumber mix. Spoon salsa verde and top with scallops. Using a sugar duster, dust green Hatch Chile powder. Garnish with lemon slices and parsley.