Recipes

Lobster Rolls Can Step Aside for Our Scallop Tostada

May 26, 2018

We get the appeal of a cold lobster roll on a soft, toasted bun—with the buttery, refreshing meat of the lobster giving us life with every bite on a hot summer’s day. We love lobster rolls so much, we made a recipe dedicated to them, and go out of our way to eat them in other cities like New York and London. But let’s be real—lobster is not accessible for everyone, not only for their seasonality but also for their price.

You can also substitute the scallops with crab meat.

Inspired by the cold lobster roll, we decided to make a cold scallop tostada. Instead of lobster, we went with local, more affordable, and easier-to-find baby scallops (you can even find some frozen in certain groceries), in place of a typical bun, we went for a crunchy, thick tostada. The result is something just as refreshing, though zestier and lighter than its inspiration; and this dish is a breeze to make, with no arduous prep on our seafood of choice—so no need to watch videos like this, as therapeutic as they are.

Scallop Tostada

  • Serves: 4-8 people
  • Active time: 30 mins
  • Total time:
  • Difficulty: Easy

INGREDIENTS

Scallops

  • 500g cooked baby scallops
  • ¼ cup mayonnaise
  • ¼ cup white onion, diced
  • ¼ cup celery, diced
  • 2 tbsp. dill
  • 2 tbsp. lemon juice
  • Salt and pepper, to taste

Tostada

  • 8 small tortillas
  • Oil, for frying

Garnish

  • Parsley, for garnish
  • Slices of lime, for serving

INSTRUCTIONS

  1. In a bowl, combine mayonnaise, onion, celery, dill, lemon juice, and salt and pepper. Fold in scallops and toss until coated. Set aside in the fridge.
  2. Heat oil to 350F. Fry the tortillas until golden brown and crisp, about 30-60 seconds. Remove from oil and drain on paper towels.
  3. On top of each fried tortilla, place spoonfuls of the scallop salad. Garnish with parsley and serve with slices of lime.
Bea Osmeña SEE AUTHOR Bea Osmeña

Bea Osmeña is a healthy-ish eater who is just as likely to take you to a vegan joint as she is to consume a whole cheese pie to herself. A former picky eater, Bea has discovered the joys of savory fruit dishes, but still refuses to accept pineapples on her pizza. On the rare occasion you catch her without food in her mouth, you are likely to find her looking at books she can't afford, hugging trees, or talking to strange animals on the street.

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