Shrimp and scallop tostadas with tomatillo cilantro cocktail sauce

Poach the large sea scallops in salted water about three minutes.

Move them to an ice water bath to stop the cooking, then cut them up.

Blend raw tomatillos with roasted garlic, chopped green chili and cilantro until completely smooth.

Add ripe avocado, a good squeeze of lime and salt to the blender; blend.

Stir the sauce with the shrimp, scallops, diced avocado and diced cucumber; keep refrigerated until right before serving.