|Bite Size Scallop Tostadas|
|Mini Crispy Fried Corn Tortillas|
|Scallop and Corn Saute|
Going to my local market is always a mystery because I never really know what I will buy; on a recent trip it was small bay scallops that caught my eye. Their small size gave me two ideas, one idea was a pasta tossed with them using Summer's best heirloom tomatoes and some of that home made basil pesto in my fridge. My second idea was Mexican seafood ceviche with plenty of jalapeno and cilantro. In the end I used that idea to make a cooked version. I started by making a sauté of the small scallops, fresh yellow corn, lime juice and cilantro. Next I cut small rounds out of corn tortillas and fried them till crisp, and then topped with mashed black beans and the scallop mixture. They turned out great, and a sprinkle of hot sauce hit the spot. I think they would be a hit at a party.