INGREDIENTS

1 Tbsp.  Butter , unsalted 
1/2 lbs. Bay Scallops  
1 tsp.  Garlic , minced 
5 oz. Mission® Pre-cut Unfried White Corn Tortilla Chips (10866)  
8 oz.  Sour Cream  
1 tsp.  Garlic and Herb Seasoning  
1/2 tsp.  Salt  
8 oz.  Avocados Slices 
4 oz. Jack Cheese , grated 
2 Tbsp.  Cilantro , chopped 
Strawberry-Papaya Salsa  (see Related Recipe) 
 Lime Wedges to garnish 

DIRECTIONS

1.) In a small frying pan, melt butter. Add scallops and minced garlic. Sauté for five minutes or until firm. Set aside.

2.) Fry Mission® tortilla strips in a deep fat fryer until golden. Set aside to drain and lightly salt while chips are still hot.

3.) Mix together sour cream, garlic herb seasoning, salt, set aside.

4.) Arrange fried tortilla strips on an oven safe platter and cover with Jack cheese. Place in salamander or cheese melter and broil until all cheese melts. Remove from oven.

5.) Immediately drizzle sour cream mixture on the nachos, top with scallops and Strawberry-Papaya Salsa.

6.) Garnish with lime wedges and avocado slices.

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