"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."
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 textureâthe 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.
Read at Los Angeles Times
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