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SideChef
Recipes
Gluten-Free
Seared Sea Scallops with Charred Salsa Verde

13 INGREDIENTS • 12 STEPS • 25MINS

Seared Sea Scallops with Charred Salsa Verde

Recipe

5.0

2 ratings
Salsa verde is really just a generic name for “green sauce” and many cultures have their own versions. Mexican salsa verde is based on tomatillos and usually also includes chili peppers, onions, and cilantro. Salsa verde is easy to make and versatile to use in many recipes, or to just eat on its own with a bowl of tortilla chips.
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Salsa verde is really just a generic name for “green sauce” and many cultures have their own versions. Mexican salsa verde is based on tomatillos and usually also includes chili peppers, onions, and cilantro. Salsa verde is easy to make and versatile to use in many recipes, or to just eat on its own with a bowl of tortilla chips.
author_avatar
Julia Eats
Julia Eats is a blog that aims to share the fun of exploring and learning about local gastronomy on their food crawls throughout the world.
https://juliaeats.com

25MINS

Total Time

$6.04

Cost Per Serving

Ingredients

Servings
4
us / metric
Tomatillo
3.5 lb
Tomatillos, hulled, rinsed
Poblano Pepper
4
Poblano Peppers
Jalapeño Pepper
3
Jalapeño Peppers
Cubanelle Pepper
3
Cubanelle Peppers
or Pepper of Choice
optional
Onion
1
Large Onion
cut into large chunks
Garlic
4 cloves
Garlic
Fresh Cilantro
1 cup
Fresh Cilantro
Lime
1
Lime, juiced
Salt
to taste
Salt
Scallops
16
Scallops
Butter
2 Tbsp
Butter
Olive Oil
2 Tbsp
Olive Oil
Ground Black Pepper
to taste
Ground Black Pepper

Nutrition Per Serving

VIEW ALL
Calories
369
Fat
18.1 g
Protein
16.2 g
Carbs
42.4 g
Love This Recipe?
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Seared Sea Scallops with Charred Salsa Verde
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author_avatar
Julia Eats
Julia Eats is a blog that aims to share the fun of exploring and learning about local gastronomy on their food crawls throughout the world.
https://juliaeats.com

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 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 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 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 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 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 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 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.
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.

Tags

Gluten-Free
Grill
Date Night
Fish & Seafood
Low-Carb
Cinco de Mayo
Dinner
Shellfish
Mexican
Vegetables
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