For Steph V.
I don't know why, but I saw this recipe and thought of you...
Tequila-Mint Scallop Tostadas
* FAST
SERVES: 4
ingredients
* 2 tablespoons extra-virgin olive oil
* 2 large tomatoes, chopped
* 1 small red onion, chopped
* 2 Serrano chiles, seeded and minced
* 1 1/2 pounds sea scallops, quartered.
* 2 tablespoons dry white wine
* 2 tablespoons tequila
* 1/2 cup shredded Monterey Jack cheese
* 1/4 cup finely chopped mint, plus 12 mint leaves for garnish
* Salt and freshly ground pepper
* 12 small outer leaves of Bibb lettuce
* 2 ripe Hass avocados, mashed with 1 tablespoon fresh lime juice
* 12 large tortilla chips
* 1/4 cup grated cotija cheese or crumbled feta
* Lime wedges, for serving
directions
1. Heat the oil in a skillet. Add the tomatoes, onion and chiles and cook over moderate heat, stirring, until the onion is softened, 8 minutes. Add the scallops, wine and tequila. Cook until the scallops are opaque, 3 to 4 minutes. Off the heat, add the Jack cheese and chopped mint and season with salt and pepper.
2. Arrange 3 lettuce leaves on each plate and fill with the avocado. Spoon the scallops on top. Garnish with the tortilla chips, cotija cheese and mint leaves. Serve with lime wedges.
Tequila-Mint Scallop Tostadas
* FAST
SERVES: 4
ingredients
* 2 tablespoons extra-virgin olive oil
* 2 large tomatoes, chopped
* 1 small red onion, chopped
* 2 Serrano chiles, seeded and minced
* 1 1/2 pounds sea scallops, quartered.
* 2 tablespoons dry white wine
* 2 tablespoons tequila
* 1/2 cup shredded Monterey Jack cheese
* 1/4 cup finely chopped mint, plus 12 mint leaves for garnish
* Salt and freshly ground pepper
* 12 small outer leaves of Bibb lettuce
* 2 ripe Hass avocados, mashed with 1 tablespoon fresh lime juice
* 12 large tortilla chips
* 1/4 cup grated cotija cheese or crumbled feta
* Lime wedges, for serving
directions
1. Heat the oil in a skillet. Add the tomatoes, onion and chiles and cook over moderate heat, stirring, until the onion is softened, 8 minutes. Add the scallops, wine and tequila. Cook until the scallops are opaque, 3 to 4 minutes. Off the heat, add the Jack cheese and chopped mint and season with salt and pepper.
2. Arrange 3 lettuce leaves on each plate and fill with the avocado. Spoon the scallops on top. Garnish with the tortilla chips, cotija cheese and mint leaves. Serve with lime wedges.
