We love this delicious low calorie, high protein meal for the bariatric patient! You will be surprised how so little feels so satisfying and the nutrition profile is ideal! Move over tacos, these scallop tostadas are SO good and ready in less than 20 minutes! Enjoy in confidence!

For the Guacamole:
4 oz (1 small haas) avocado
1/4 cup diced tomato
2 tablespoon diced red onion
2 teaspoon lime juice
2 teaspoon chopped cilantro
1/2 teaspoon kosher salt
Fresh black pepper, to taste

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
1/4 teaspoon kosher salt
Black pepper, to taste
1 teaspoon unsalted butter
1 teaspoon olive oil
2 large corn tostada shells*
*Read labels for gluten-free.

*Mash the avocado in a small bowl with the tomato, red onion, cilantro, lime juice, salt, pepper to taste.
*Season scallops with salt and black pepper. Add the butter and oil to a 12-inch skillet on high heat. Once the butter begins to smoke, gently add the scallops, making sure they are not touching each other. Sear the scallops for 1 1/2 minutes on each side. The scallops should have a 1/4-inch golden crust on each side while still being translucent in the center.
*Spoon the guacamole onto the tostada, top with scallops and drizzle with sour cream.

Yield: 2 Servings, Serving Size: 1 tostada
Calories: 296
Protein: 17g
Carbohydrates: 20g
Total Fat: 17.5g