Seared Scallop Tostadas

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.

Meanwhile, wash and dry the fresh produce. Halve the cucumbers lengthwise, then thinly slice crosswise. Peel and medium dice the orange. 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 sliced cucumbers, diced orange, 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. Core and small dice the persimmon. Thinly slice the scallions. In a separate bowl, combine the diced persimmon, 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.

In a bowl, combine the cilantro sauce and guacamole. 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.

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.

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 2 teaspoons of olive oil on medium-high until hot. Add the seasoned scallops in an even layer. Cook 4 to 5 minutes, or until browned. Flip and cook 1 to 2 minutes, or until lightly browned and cooked through. Transfer to a cutting board; carefully halve each scallop.

To the pot of cooled rice, add the cucumber-orange 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, halved scallops, persimmon salsa, and chipotle mayo. Serve the tostadas with the rice salad on the side. Garnish the rice with the remaining cheese. Enjoy!