Seafood “Nachos” With Avocado Cream

Preheat oven to 425 F. On a rimmed baking sheet place tortilla pieces. Bake about 5 minutes, flip them over, and bake for 5-10 minutes more until crispy and golden. Then remove them from the oven and set aside.

To make the cream sauce combine all three ingredients in food processor and blend until well mixed. Squeeze in half of the lime. Taste and add salt or pepper if needed. Refrigerate until ready to use.

Meanwhile, wash shrimp and scallops. Dry them well and sprinkle Old Bay seasoning over both.

In a cast iron skillet over high heat, add 1 tablespoon of oil. Add the shrimp and sear for 2 minutes and flip over. Sear the shrimp for 2 more minutes or until opaque. Remove shrimp from skillet onto a plate and cover to keep warm.

Add remaining 1 tablespoon oil into the skillet. Add scallops. Sear 2 minutes and flip. Sear another 2 minutes. Remove scallops from skillet. Cut scallops and shrimp into bite-size pieces.

You are going to assemble the nachos on the same tray that you baked the chips on. Add a sprinkling of cheddar and pepper jack cheese, beans and corn over the chips. Repeat layers: cheese, beans, corn and then end with shrimp and scallops over everything.

Bake for 5 minutes or until cheese is melted. Remove from oven and top with tomatoes, cilantro, onions, green onions and cojita cheese. Dollop cilantro cream over everything and finish her off with a squeeze of fresh lime juice. Enjoy.