The article describes a delectable party appetizer that combines scallops with corn tostadas, enhanced by a yuzu-apple vinaigrette. The dish is praised for its perfect texture—the vinaigrette lightly wettening the tostada creates a delightful contrast between soft and crunchy bites. An important tip shared is to utilize cilantro stems for their flavor and excellent texture, suggesting they can be used as a garnish or in salad dressings, promoting sustainability in cooking and entertaining.
In this perfect party appetizer, the sweet funk of scallops is complemented by the savoriness of the corn tostada and the sour, spicy punch from the yuzu-apple vinaigrette.
I love the texture of this dish - the dressing just barely saturates the tostada as you pour it over, and you bite into varying levels of softness and crunch at once.
Note: Don't throw away any cilantro stems. They are super flavorful and have an awesome crunch.
They go treat minced as a garnish on this tostada or folded into a salad dressing or even a mignonette.
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