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.
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.