Scallop Aguachile Recipe | La Cocina de Todos

scallops

🥗Healthier: shrimp

💰Cheaper: tilapia

Shrimp is lower in calories, while tilapia is more affordable.

jalapeño

🥗Healthier: serrano pepper

💰Cheaper: green bell pepper

Serrano peppers add similar heat, while green bell pepper is milder and cheaper.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil is healthier, while canola oil is a cost-effective substitute.

avocado

🥗Healthier: mashed peas

💰Cheaper: canned avocado

Mashed peas provide creaminess with fewer calories, while canned avocado is more budget-friendly.

Introduce the ingredients: scallops, lime juice, jalapeños, garlic, salt, olive oil, butter, peaches, cucko melons, heirloom tomatoes, homemade mayo, and toasted pitas.

Zest one lime and add two lime juices, avoiding too much zest to prevent bitterness.

Prepare the scallops by salting and drying them, then refrigerate for at least 10 minutes.

Heat a non-stick skillet on high and add about 2 tablespoons of olive oil.

Sear the scallops, ensuring they are not overcrowded in the pan, pressing down slightly for an even sear.

Add about a tablespoon of butter and some fresh oil to prevent the butter from burning while basting the scallops.

Baste the scallops with the butter and oil mixture, cooking until they are bouncy and opaque.

Let the scallops rest for about 1 to 1.5 minutes to allow flavors to meld.

Slice the scallops into pieces for assembly.

Mix the diced scallops with homemade mayo and some of the prepared sauce.

Assemble the tostadas by spreading more homemade mayo on top, adding the scallops, and topping with cucko melons and heirloom tomatoes.

Finish with toasted pitas for added crunch.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens