These nachos are fancy enough to serve as a dinner-party appetizer but simple enough to toss together for a weeknight meal. For best results, be sure to preheat a cast-iron skillet in the oven for 30 minutes before cooking the marinated scallops—they’ll sear much better that way.
Special Diets:
Ingredients
Method
Preheat the oven to 425°F.
Rinse scallops and gently pat dry with paper towels.
Put scallops in a large bowl.
Add oil, chiles, cherry tomatoes, salt and pepper and toss to combine. Cover and refrigerate for 30 minutes.
Meanwhile, heat a cast-iron skillet in the oven for 30 minutes.
Carefully transfer scallop mixture to the hot skillet and roast in the oven, stirring a few times, until scallops are opaque and just cooked through, about 8 minutes.
Lower the oven temperature to 350°F.
Line a large rimmed baking sheet with parchment paper and spread out tortilla chips in an even layer.
Using a slotted spoon, transfer scallop mixture to tortilla chips.
Top with black beans, Oaxaca cheese, corn and Cotija cheese.
Bake until cheeses are melted and ingredients are warmed through, about 12 minutes.
Sprinkle with cilantro and serve with lime wedges.
Nutritional Info
Serving Size
Calories
450
Total Fat
Saturated Fat
Cholesterol
Sodium
Total Carbohydrate
Dietary Fiber
Total Sugars
Protein
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.