Scallop Mounted on Tortillas with Avocado Cream and Corn FAGE, a delicious recipe, you can use it as a snack for a party or to start a delightful meal. Try it and surprise everyone!
2 corn, steamed, roasted, or grilled without the kernels
3 tablespoons canola oil
12 ax callus
1/4 cups FAGE® Total 0% greek style yogurt
1/4 cups ancho chile, powder
12 corn tostadas, (tortilla chips)
leaves fresh cilantro, for garnish
Preparation
1h
0 mins
Medium
In a medium bowl, mix Greek Yogurt FAGE® Total 0%, lime juice, lime zest, onion, jalapeño, and cilantro, seasoning with salt and pepper. Add the avocado and corn, and gently mix. Season with salt and pepper to taste.
Heat the oil in a large skillet over high heat until the oil begins to shimmer. While the oil is heating, season the scallop on both sides with salt and pepper. Spread Greek Yogurt FAGE® Total 0% on one side of each scallop. On a plate, place the ancho chili powder and coat the scallop or sea scallop on the top side, removing the excess and adding Greek Yogurt FAGE® Total 0% on the bottom side.
Place the scallop in a skillet, spice side down, and cook until lightly browned and a crust forms, about 1 ½ minutes. Flip the scallop and cook until almost done, for two more minutes.
Place a tablespoon of the guacamole sauce made earlier on each tortilla chip and top each one with a scallop on top. Garnish with cilantro leaves.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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