Ingredients

For the mayonnaise:

½ cup mayonnaise
Zest of 1 lime
Juice of ½ lime
Pinch of kosher or sea salt
Freshly ground black pepper to taste

For the tostadas:

1 pound large scallops
1 teaspoon kosher or sea salt
½ teaspoon freshly ground black pepper
1 tablespoon unsalted butter
1 tablespoon vegetable oil
6 to 8 corn tostadas, homemade or store bought
1 ripe avocado halved, pitted and thinly sliced
Tia Lupita Mexican Chili Crunch with Cranberries

Instructions

To make the mayonnaise:

In a small bowl, combine the mayonnaise with the lime zest and juice. Season with salt and black pepper. Mix well and set aside.

To make the tostadas:

Season the scallops with salt and pepper. Heat 1 tablespoon butter and 1 tablespoon oil in a very large skillet over high heat. Once the butter has begun to foam, add the scallops. Cook for less than 1 minute per side, just until the tops and bottoms are browned and the middles are no longer translucent. Remove from heat. The scallops should be medium rare. As soon as you can handle them, slice thin and set aside.

Spread about a tablespoon of the mayonnaise on each tostada, add a layer of the avocado slices, top with a layer of sliced scallops. Top with the Mexican Chili Crunch.