Drunken Scallop Tostadas with Tequila and Ancho-Chile Salsa Recipe


8 six-inch flour tortillas
Olive oil for brushing
1/2 teaspoon kosher salt

2 inch round cutters

1/2 small yellow onion, minced
1 garlic clove, peeled and minced
2 Roma tomatoes, peeled, halved, seeded and cut in very small dice
1 Tablespoon olive oil
1 Tablespoon tomato paste
1/4 teaspoon red pepper flakes
1/4 teaspoon ancho chile powder
1 teaspoon kosher salt
1/2 cup heavy whipping cream
1 teaspoon lime juice
1 Tablespoon cilantro leaves, chopped

Scallops with Ancho Chile:
2 Tablespoons olive oil
12 ounces bay scallops
4 garlic cloves, minced
1 1/2 teaspoons ancho chile powder
1/2 teaspoon kosher salt
1/4 cup tequila
2 Tablespoons fresh squeezed lime juice
2 Tablespoons butter, cold and cubed

Cilantro sprigs, for garnish


Preheat oven to 350ºF.

Cut Tostadas: Using a 2-inch cookie cutter, cut out four circles from each tortilla (may be more if tortilla is larger than six inches).

Oil and Bake Tostadas: Place circles on a parchment-lined sheet pan and brush lightly with olive oil. Bake until golden, about 10 minutes. Remove from oven, transfer to a cooling rack over sheet pan and sprinkle lightly with salt.

Chop Ingredients: Peel and mince the onion and garlic. Using a serrated vegetable peeler, peel the tomatoes. Cut the tomatoes in half and squeeze out all of the seeds and discard. Chop the flesh into very small dice.

Make Salsa: In a sauté pan, heat oil over medium heat and sauté onions for 3 minutes. Add the garlic, tomatoes, tomato paste, red pepper flakes, ancho chile powder and salt; sauté until onion is soft, about 4 minutes. Add the cream and simmer until thick, 3 minutes.

Finish Sauce: As the sauce is cooking, juice the lime and chop the cilantro. When the sauce is thick, add the lime juice and cilantro. Keep sauce warm until service.

Sauté Scallops: Prepare and chop all of the ingredients before you begin as scallops cook quickly! Heat the olive oil in a sauté pan over medium-high heat; add the scallops, garlic, ancho chile powder and salt; sauté for one minute. Add the tequila and lime juice and cook for another minute. Remove from heat. Add butter and toss to coat.

Assemble: Lay out the tostadas on the work surface or sheet pan. Put a small dollop of salsa on each tostada. Top with a spoonful of the scallop mixture and another small dollop of salsa. Garnish with a cilantro leaf, platter and serve.

Recipe created by Parties That Cook®


Makes 24