Shrimp and Scallop Tostadas | Louisiana Kitchen & Culture

Ingredients

• ½ cup mayonnaise
• Grated zest of 1 lime
• Kosher salt and freshly ground black pepper
• 1 pound medium shrimp, peeled and deveined
• 1 pound sea scallops, tough side muscles removed
• 1 teaspoon kosher salt
• ½ teaspoon freshly ground black pepper
• 2 tablespoons unsalted butter
• 2 tablespoons vegetable oil
• 6 to 8 corn tostadas
• Fresh fruity salsa
• Avocado slices