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Ingredients
  • subheading: For the Guacamole:
  • 4 oz 1 small haas avocado
  • ¼ cup diced tomato
  • 2 tablespoon diced red onion
  • 2 teaspoon lime juice
  • 2 teaspoon chopped cilantro
  • ½ teaspoon kosher salt
  • fresh black pepper, to taste
  • subheading: For the Tostadas:
  • 2 tablespoons light sour cream, thinned with 1 teaspoon fat-free milk
  • 6 large sea scallops, (8 ounces total) side muscle removed, rinsed and pat dry
  • ¼ teaspoon kosher salt
  • black pepper, to taste
  • 1 teaspoon unsalted butter
  • 1 teaspoon olive oil
  • 2 large corn tostada shells*
  • note: Read labels for gluten-free.
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