Scallop-And-Avocado Tostadas

• 1/4 cup loosely packed whole fresh cilantro leaves
• 1 cup micro greens or thinly sliced romaine lettuce
• 2 ripe avocados, halved
• 1/4 teaspoon lime zest
• 1 tablespoon fresh lime juice
• 1/2 teaspoon salt, divided
• 1/4 teaspoon ground cumin
• 1/8 teaspoon paprika
• Generous pinch of cayenne pepper
• 12 large sea scallops, cut in half crosswise
• 1 tablespoon vegetable oil
• 24 large tortilla chips

1. Combine cilantro and greens in a medium bowl. Cover and chill until ready to serve.
2. Mash avocados in a medium bowl, and stir in lime zest, lime juice, and 1/4 teaspoon salt. Cover and chill until ready to serve.
3. Combine cumin, paprika, cayenne pepper, and remaining 1/4 teaspoon salt in a small bowl. Sprinkle scallops on both sides with seasoning mixture. Heat oil in a large nonstick skillet over medium-high heat. Add scallops, and cook about 1 minute on each side or until scallops are opaque. Transfer to a large plate.
4. Spread reserved avocado mixture evenly on tortilla chips; top with cilantro mixture. Top each with a scallop half.

cilantro, romaine lettuce, avocados, lime zest, lime juice, salt, ground cumin, paprika, generous, crosswise, vegetable oil, tortilla chips

Taken from www.myrecipes.com/recipe/scallop-avocado-tostadas (may not work)