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Tequila-Mint Scallop Tostadas

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Ingredients

2 tablespoons extra-virgin olive oil

2 large tomatoes, chopped

1 small red onion, chopped

2 Serrano chiles, seeded and minced

1 1/2 pounds sea scallops, quartered.

2 tablespoons dry white wine

2 tablespoons tequila

1/2 cup shredded Monterey Jack cheese

1/4 cup finely chopped mint, plus 12 mint leaves for garnish

Salt and freshly ground pepper

12 small outer leaves of Bibb lettuce

2 ripe Hass avocados, mashed with 1 tablespoon fresh lime juice

12 large tortilla chips

1/4 cup grated cotija cheese or crumbled feta

Lime wedges, for serving

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