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!
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.
In a small ramekin, combine all spices. Set aside.
In a small bowl, mash avocado. Mix in lime juice, onion jalapeño and tomato. Season with salt and pepper. Put in fridge until time to eat.
Heat a medium skillet, preferably a cast iron, over medium high heat. Add 1 tablespoon canola oil. Allow to heat until shiny and rippling.
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.
Toast corn tortillas over an open flame, until crispy like a tostada.
To assemble: Spread guacamole over tostada. Top with 4 scallops and a sprinkle of cilantro. Serve immediately.