Dish off the Block: Cajun Scallop Tostada appetizer
Tired of the same old cheese and cracker platter? I am always looking for a creative appetizer to bring to a party or serve my guests at cocktail hour. Fresh summer scallops are like sweet ‘sea candy’ and this dish highlights that flavor and their creamy texture against the crunch of the wonton and heat of the Cajun spice. This one will really impress your guests.
Cajun Scallop Tostada
12 large sea scallops (about 1 pound)
1 Tbsp. Cajun seasoning (recipe on the blog or your favorite store brand)
2 Tbs. butter
2 Tbsp. olive oil
1 avocado (soft and ripe)
1 Tbsp. minced sweet onion
½ tsp. salt
1 Tbsp. olive oil
1 Tbsp. lime juice
6 wonton wrappers
1 cup vegetable oil for frying
½ cup sour cream
½ cup heavy cream
½ tsp. salt
½ cup cilantro leaves
Lay the scallops out on paper towels to dry thoroughly. Sprinkle Cajun seasoning on both sides and lightly massage. Heat butter and oil in a large skillet until smoking hot. Add the scallops in one layer, careful not to crowd or they will steam. Cook for about 2 minutes per side until golden brown and caramelized. Remove from heat and cover with foil to keep warm.
In a small bowl, combine the avocado flesh, onion, salt, olive oil, and lime juice. Mash all of the ingredients together with a fork until smooth.
Cut the wonton wrappers in half, creating triangles. Heat vegetable oil in a large cast iron pot (or deep fryer) to 350 degrees. Drop wonton triangles into the oil and lightly brown on both sides. This happens quickly and you will need to turn them with tongs after the first side browns. Remove from oil and place on a plate covered with paper towels to drain. Lightly salt them as soon as they come out of the oil. (You can make these in advance and store in a paper bag for up to two days).
Whisk sour cream, heavy cream, and salt together in a measuring cup until smooth. Transfer to a squeeze bottle if you have one or you can just drizzle from the measuring cup.
To assemble, place about 1 Tbsp. of guacamole on each fried wonton. Top with a scallop, drizzle with cream, garnish with cilantro leaves, and devour!