If you have kids, date nights are hard to come by. Try doing fun date night IN meals after the kiddos go to bed. It saves money and it's a great way to try a new recipe and some wine together. This Smoky Scallops recipe is easy, but seems super fancy! via @DashOfEvans
Smoky Scallop Tostada with Avocado

This date night IN recipe idea is a perfect treat, especially paired with a margarita or white wine. Quickly seared scallops are placed on a homemade tostada with smashed avocado. YUM!

Course: Main Course
Keyword: Avocado, Scallops
Servings: 2 people
Ingredients
  • 1 pound Jumbo Frozen Sea Scallops Try Trader Joe's!
  • 1 teaspoon each Mexican chili powder, cumin, garlic powder and paprika
  • 2 whole avocado
  • 1/4 cup white onion finely chopped
  • 1 whole Roma tomato, seeded and chopped
  • 1/2 jalapeno (optional) seeded and chopped
  • garnish: cilantro
  • fresh corn tortillas
  • 1 whole lime juiced
Instructions
  1. If scallops are frozen, defrost overnight in the bag, in a bowl. Rinse and drain scallops, patting dry with paper towel. You want them as dry as possible.

  2. In a small ramekin, combine all spices. Set aside.

  3. In a small bowl, mash avocado. Mix in lime juice, onion jalapeƱo and tomato. Season with salt and pepper. Put in fridge until time to eat.

  4. Heat a medium skillet, preferably a cast iron, over medium high heat. Add 1 tablespoon canola oil. Allow to heat until shiny and rippling.

  5. Season scallops with spice mixture, tossing to coat. Place in hot skillet in a single layer. Allow to cook for about 4 minutes on each side. DO NOT flip until they easily come off the pan. Season lightly with kosher salt.

  6. Toast corn tortillas over an open flame, until crispy like a tostada.

  7. To assemble: Spread guacamole over tostada. Top with 4 scallops and a sprinkle of cilantro. Serve immediately.