We get the appeal of a cold lobster roll on a soft, toasted bun—with the buttery, refreshing meat of the lobster giving us life with every bite on a hot summer’s day.

We love lobster rolls so much, we made a recipe dedicated to them, and go out of our way to eat them in other cities like New York and London. But let’s be real—lobster is not accessible for everyone, not only for their seasonality but also for their price.

You can also substitute the scallops with crab meat.

Inspired by the cold lobster roll, we decided to make a cold scallop tostada. Instead of lobster, we went with local, more affordable, and easier-to-find baby scallops (you can even find some frozen in certain groceries), in place of a typical bun, we went for a crunchy, thick tostada. The result is something just as refreshing, though zestier and lighter than its inspiration; and this dish is a breeze to make, with no arduous prep on our seafood of choice—so no need to watch videos like this, as therapeutic as they are.

Scallop Tostada

  • Serves: 4-8 people
  • Active time: 30 mins
  • Total time:
  • Difficulty: Easy



  • 500g cooked baby scallops
  • ¼ cup mayonnaise
  • ¼ cup white onion, diced
  • ¼ cup celery, diced
  • 2 tbsp. dill
  • 2 tbsp. lemon juice
  • Salt and pepper, to taste


  • 8 small tortillas
  • Oil, for frying


  • Parsley, for garnish
  • Slices of lime, for serving


  1. In a bowl, combine mayonnaise, onion, celery, dill, lemon juice, and salt and pepper. Fold in scallops and toss until coated. Set aside in the fridge.
  2. Heat oil to 350F. Fry the tortillas until golden brown and crisp, about 30-60 seconds. Remove from oil and drain on paper towels.
  3. On top of each fried tortilla, place spoonfuls of the scallop salad. Garnish with spring onions and serve with slices of lime.

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