- 1 pound bay scallops
- 2 teaspoons Basic Rub or favorite commercial rub
- 6 cups salad greens, rinsed, torn, and drained
- 4 tablespoons Jalapeño Lime Creme Dressing or Spicy Cilantro Lime Dressing
- 16 baked corn tortilla tostados or toasts (4 corn tortillas)
- Rinse the scallops and pat dry with a paper towel. Place the scallops on a paper plate, sprinkle with the rub, and toss to coat. Set aside.
- Preheat a heavy, seasoned, nonstick skillet over medium-high heat; spray the skillet with nonstick spray if necessary.
- Quickly sear the scallops, stirring a few times to cook evenly, for 1½ to 2 minutes, just until done. They will seize up as they cook yet should still be moist and tender.
- To serve, divide the salad greens evenly among the plates, top each with the scallops, and drizzle each with 1 tablespoon of the dressing. Stab tostado triangles into the top, bottom, and each side of the salad at the 6, 9, 12, and 3 o’clock positions. Serve warm.
- Quickly sear the scallops, stirring a few times to cook evenly, for 1½ to 2 minutes, just until done. They will seize up as they cook yet should still be moist and tender.
- To serve, divide the salad greens evenly among the plates, top each with the scallops, and drizzle each with 1 tablespoon of the dressing. Stab tostado triangles into the top, bottom, and each side of the salad at the 6, 9, 12, and 3 o’clock positions. Serve warm.