Cooking Instructions
HIDE IMAGES
SHOW ALL IMAGES
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 (3.5 lb)
,
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 (1 cup)
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 (2 Tbsp)
and
Olive Oil (2 Tbsp)
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.
Rate & Review
{{id}}
Discover Deals Near You
Tags
VIEW MORE TAGS VIEW LESS TAGSZarzuela de Mariscos
Smoked Mahi Mahi Dip with Jalapeño and Pineapple
Fabada Asturiana
Smoky Salmorejo
Creamy Artichoke Soup
Croquetas de Gambas (Spanish Shrimp Croquetas)
Spanish Tortilla
Pan con Tomate
Sea Urchin Butter
Spicy Carrot Soup with Ginger and Curry
Roasted Pumpkin Mousse
Melon Jalapeño Basil Margaritas
Meloso with Pork and Artichokes
Cherry Chipotle Gazpacho
Recommended Recipes
{{name}}