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RECIPE
13 INGREDIENTS12 STEPS25min

Seared Sea Scallops with Charred Salsa Verde

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.
Seared Sea Scallops with Charred Salsa Verde Recipe | SideChef
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.
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
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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
25min
Total Time
$7.07
Cost Per Serving

Ingredients

US / METRIC
Servings:
4
Serves 4
3.5 lb
Tomatillos , hulled, rinsed
3
Cubanelle Peppers
or Pepper of Choice
(optional)
1
Large  Onion
cut into large chunks
4 cloves
1
Lime , juiced
to taste
16
Scallops
2 Tbsp
2 Tbsp
to taste
Salt and Pepper
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Nutrition Per Serving

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CALORIES
380
FAT
18.4 g
PROTEIN
16.3 g
CARBS
43.7 g

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 (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 and 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.
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Nutrition Per Serving
Calories
380
% Daily Value*
Fat
18.4 g
24%
Saturated Fat
5.6 g
28%
Trans Fat
0.0 g
--
Cholesterol
35.3 mg
12%
Carbohydrates
43.7 g
16%
Fiber
12.0 g
43%
Sugars
23.7 g
--
Protein
16.3 g
33%
Sodium
328.2 mg
14%
Vitamin D
--
--
Calcium
78.0 mg
6%
Iron
4.0 mg
22%
Potassium
1728.4 mg
37%
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