Appetizer

Seared Scallop & Ají Rojo Tostada with Crispy Garlic Chips & Avocado Mousse

Name: Seared Scallop & Ají Rojo Tostada with Crispy Garlic Chips & Avocado Mousse
Prep time: 18 min
Cook time: 20 min
Total time: 38 min
Yield: 2 servings
Ingredients: 4 large dry scallops (U-10), about 5 oz total, patted very dry; 2 corn tortillas (6-inch); 3 tablespoons olive oil, divided; 2 dried ají rojo chiles (or 3 tablespoons ají rojo paste); ¼ cup water; 1 small clove garlic, minced; ½ teaspoon white wine vinegar; 1 ripe avocado; Juice and zest of 1 lime; 4 cloves garlic, very thinly sliced; ¼ cup fresh cilantro leaves; ¼ teaspoon ají negro or smoked paprika; Fine sea salt and white pepper; Fleur de sel for finishing; Neutral oil for frying tostadas

A seared, buttery scallop rests atop a shattered corn tostada spread with silky avocado mousse infused with lime. A vibrant ají rojo (Peruvian red chile) reduction, crispy garlic chips, and a cilantro oil bring heat, crunch, and herbal brightness to this ambitious-looking but achievable opener.

491cal 12gprotein 30gcarbs 38gfat 18min prep 20min cook 2serves

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