Cooking Instructions
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Step 1
Grill the
Poblano Peppers (4)
,
Cubanelle Peppers (3)
and
Jalapeño Peppers (3)
over a high flame. Turn to cook on all sides until entire surface is charred and blistered. Place peppers in a heat resistant bowl and cover with aluminum foil. Set aside. When cool enough to handle, remove skins, stems, and seeds.
Step 2
On a grill tray, grill the whole
Tomatillos (1.6 kg)
,
Onion (1)
and
Garlic (4 cloves)
over medium heat until they soften and brown slightly.
Step 3
Working in batches, combine tomatillos, peppers, onion, garlic, and
Fresh Cilantro (15 g)
in bowl of food processor or blender and pulse until pureed to desired consistency.
Step 4
Recombine batches in a bowl. Add the
Lime (1)
and
Salt (to taste)
.
Step 5
Keep warm on stovetop while cooking the scallops. Extra salsa verde can be refrigerated or frozen for later use.
Step 6
Rinse
Scallops (16)
in cold water. Drain on paper towels and pat dry on all sides with paper towels until completely dry.
Step 7
Sprinkle the scallops with
Salt (to taste)
and
Ground Black Pepper (to taste)
on both sides.
Step 8
Combine
Butter (30 g)
and
Olive Oil (30 mL)
together in skillet over high heat. Swirl the fats together and heat until the mixture starts to bubble and brown.
Step 9
Place scallops into the skillet without allowing them to touch each other. You may need to sear the scallops in batches to prevent overcrowding.
Step 10
Cook for 2 minutes, or until a nice brown crust forms on the bottom. Avoid moving them around or they may not brown.
Step 11
Using tongs, flip the scallops and cook for an additional 1 to 2 minutes on other side.
Step 12
If cooking in batches, remove finished scallops to a warm plate and tent with foil to keep warm. Serve immediately with the salsa verde.
