Seared Scallop & Mango Tostadas with Chipotle Mayo & Red Rice Salad
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Seared Scallop & Mango Tostadas

with Chipotle Mayo & Red Rice Salad

45 MIN
+$12.00/serving 2 Servings
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From the Test Kitchen

ORIGIN
Spanish for “toasted,” tostadas are a classic Mexican dish which started as a way to use tortillas that were too stale for tacos. Once toasted (or fried), the crisp tortillas are covered with a variety of meats, vegetables, and toppings.

WHY WE LOVE THIS DISH
We’re piling our tostadas high with layers of cilantro guacamole, tender, Mexican-spiced scallops, a bright mango-scallion salsa, and a drizzle of spicy chipotle mayo.
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  • Nutrition
    PER SERVING
  • Calories
    950 Cals (est.)
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fresh
ingredients
Seared Scallop & Mango Tostadas with Chipotle Mayo & Red Rice Salad
Title
  • 10 oz Sustainably Sourced Sea Scallops
  • 4 Flour Tortillas
  • ½ cup Red Rice Blend
  • 1 Lime
  • 1 clove Garlic
  • 2 Scallions
  • 1 Peach
  • 4 oz Grape Tomatoes
  • 2 Tbsps Mayonnaise
  • 2 tsps Chipotle Chile Paste
  • ¼ cup Cilantro Sauce
  • 2 Tbsps Grated Cotija Cheese
  • 1 Mango Cheek
  • 3 Tbsps Roasted Peanuts
  • ¼ cup Guacamole Or 1 Avocado
  • 1 Tbsp Mexican Spice Blend (Ancho Chile Powder, Smoked Paprika, Garlic Powder, Ground Cumin & Dried Mexican Oregano)
time-saving
tips & techniques
Cook the rice
1 Cook the rice

Place an oven rack in the center of the oven; preheat to 450°F. Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Once boiling, add the rice. Cook, uncovered, 30 to 32 minutes, or until tender. Turn off the heat. Drain thoroughly; rinse under cold water 30 seconds to 1 minute to cool. Return to the pot.

Make the salsas
2 Make the salsas

Meanwhile, wash and dry the fresh produce. Halve the tomatoes. Halve, pit, and medium dice the peach. Using a zester or the small side of a box grater, finely grate the lime to get 1 teaspoon. Quarter the lime. Peel 1 clove of garlic; using a zester or the small side of a box grater, finely grate into a paste. In a bowl, combine the halved tomatoes, diced peach, lime zest, the juice of 2 lime wedges, a drizzle of olive oil, and as much of the garlic paste as you’d like. Season with salt and pepper. Set aside to marinate, stirring occasionally, at least 10 minutes. Small dice the mango. Thinly slice the scallions. In a separate bowl, combine the diced mango, sliced scallions, and the juice of the remaining lime wedges; season with salt and pepper. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired.

Make the cilantro guacamole & chipotle mayo
3 Make the cilantro guacamole & chipotle mayo

If you received avocado, halve and pit the avocado. Using a spoon, remove the avocado from the skin, then medium dice. Place in a bowl and lightly mash with a fork until smooth. In a bowl, combine the cilantro sauce and guacamole or mashed avocado. In a separate bowl, combine the mayonnaise, 2 teaspoons of water, and as much of the chile paste as you’d like, depending on how spicy you’d like the dish to be.

Toast the tortillas
4 Toast the tortillas

Place the tortillas on a sheet pan. Using a fork, prick the tortillas all over to prevent air bubbles from forming. Drizzle with olive oil and season with salt and pepper; turn to coat. Toast in the oven 4 to 6 minutes, or until lightly browned and crispy. Remove from the oven.

Cook & halve the scallops
5 Cook & halve the scallops

Pat the scallops dry with paper towels. Using your hands, remove and discard the tough side muscle from each scallop. Season on both sides with salt, pepper, and enough of the spice blend to coat (you may have extra). In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the seasoned scallops in an even layer. Cook 3 to 4 minutes, or until browned. Flip and cook 30 seconds to 1 minute, or until lightly browned and cooked through. Transfer to a cutting board; carefully halve each scallop.

Finish & serve your dish
6 Finish & serve your dish

To the pot of cooled rice, add the tomato-peach salsa, peanuts, and half the cheese. Season with salt and pepper; stir to combine. Taste, then season with salt and pepper if desired. Assemble the tostadas using the toasted tortillas, cilantro guacamole or smashed avocado, halved scallops, mango salsa, and chipotle mayo. Serve the tostadas with the finished rice on the side. Garnish the rice with the remaining cheese. Enjoy! 

Tips from Home Chefs

Cook the rice
1 Cook the rice

Place an oven rack in the center of the oven; preheat to 450°F. Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Once boiling, add the rice. Cook, uncovered, 30 to 32 minutes, or until tender. Turn off the heat. Drain thoroughly; rinse under cold water 30 seconds to 1 minute to cool. Return to the pot.

2 Make the salsas

Meanwhile, wash and dry the fresh produce. Halve the tomatoes. Halve, pit, and medium dice the peach. Using a zester or the small side of a box grater, finely grate the lime to get 1 teaspoon. Quarter the lime. Peel 1 clove of garlic; using a zester or the small side of a box grater, finely grate into a paste. In a bowl, combine the halved tomatoes, diced peach, lime zest, the juice of 2 lime wedges, a drizzle of olive oil, and as much of the garlic paste as you’d like. Season with salt and pepper. Set aside to marinate, stirring occasionally, at least 10 minutes. Small dice the mango. Thinly slice the scallions. In a separate bowl, combine the diced mango, sliced scallions, and the juice of the remaining lime wedges; season with salt and pepper. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired.

Make the salsas
Make the cilantro guacamole & chipotle mayo
3 Make the cilantro guacamole & chipotle mayo

If you received avocado, halve and pit the avocado. Using a spoon, remove the avocado from the skin, then medium dice. Place in a bowl and lightly mash with a fork until smooth. In a bowl, combine the cilantro sauce and guacamole or mashed avocado. In a separate bowl, combine the mayonnaise, 2 teaspoons of water, and as much of the chile paste as you’d like, depending on how spicy you’d like the dish to be.

4 Toast the tortillas

Place the tortillas on a sheet pan. Using a fork, prick the tortillas all over to prevent air bubbles from forming. Drizzle with olive oil and season with salt and pepper; turn to coat. Toast in the oven 4 to 6 minutes, or until lightly browned and crispy. Remove from the oven.

Toast the tortillas
Cook & halve the scallops
5 Cook & halve the scallops

Pat the scallops dry with paper towels. Using your hands, remove and discard the tough side muscle from each scallop. Season on both sides with salt, pepper, and enough of the spice blend to coat (you may have extra). In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the seasoned scallops in an even layer. Cook 3 to 4 minutes, or until browned. Flip and cook 30 seconds to 1 minute, or until lightly browned and cooked through. Transfer to a cutting board; carefully halve each scallop.

6 Finish & serve your dish

To the pot of cooled rice, add the tomato-peach salsa, peanuts, and half the cheese. Season with salt and pepper; stir to combine. Taste, then season with salt and pepper if desired. Assemble the tostadas using the toasted tortillas, cilantro guacamole or smashed avocado, halved scallops, mango salsa, and chipotle mayo. Serve the tostadas with the finished rice on the side. Garnish the rice with the remaining cheese. Enjoy! 

Finish & serve your dish
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