Scallop tostada with avocado and mandarin kosho
Crispy scallop tostadas with creamy avocado, radish and a zesty, spicy mandarin kosho for a fresh dinner party snack.
Ingredients
Directions
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- Step 1: Prepare the mandarin kosho by mixing the zest from the mandarins, yuzu zest, and finely diced chilli with a big pinch of salt. (This is a simplified version of the traditional recipe, video with the real one coming soon).
- Step 2: Mash the avocado with a fork, seasoning it with lime juice and salt. Set aside.
- Step 3: Heat oil to 320°F (160°C). Fry the tortillas in hot oil for 2-3 minutes on each side until crispy and golden.
- Step 4: Slice the scallops thin and set aside.
- Step 5: To assemble the tostada, spread some mashed avocado on the bottom of each fried tortilla. Drizzle with olive oil and season with flaky salt. Spread some of the mandarin kosho over the scallops. Top with sliced radish and enjoy!
Video
About this recipe
Make this stunning scallop tostada recipe for your dinner party. Fresh, sliced scallops sit atop crispy tostadas layered with creamy avocado and radish. The dish is finished with a vibrant mandarin kosho, adding a zesty, spicy kick that perfectly complements the delicate sweetness of the scallops. Enjoy!
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