Seafood Tostado Bites

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   1.On a cutting board, cut the tortillas into 24 triangles, about 3/4 inch. In a medium skillet, heat the oil over moderately high heat. Add the tortilla triangles and fry until golden, 1 minute. Using a slotted spoon, transfer the tortillas to a paper towel-lined plate.

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   2.In a large, deep skillet, melt 1 tablespoon of the butter. Add the leek and cook over moderate heat, stirring occasionally, until softened, about 4 minutes. Stir in the shrimp, scallops and crab and season with salt and pepper. Add the wine and simmer just until the shrimp are pink, about 2 minutes. Using a slotted spoon, transfer the seafood to a bowl. Add the parsley and the remaining 3 tablespoons of butter to the skillet and simmer until the liquid is reduced to a few tablespoons, about 3 minutes. Return the seafood to the pan and toss to coat.

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   3.Spoon the seafood into Chinese soup spoons or shot glasses, garnish with the tortilla triangles and serve at once.

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   Make Ahead The fried tortilla triangles can be kept overnight in an airtight container. The cooked seafood can be refrigerated for up to 4 hours.

No additional tips available.