Veracruz Scallops with Cool Green Chile Sauce

9
Veracruz Scallops with Cool Green Chile Sauce

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • Serves: 4 to 6

  • SAUCE

  • 3

    long Anaheim chile peppers

  • 3

    scallions, root ends discarded, all the rest roughly chopped

  • ¼

    cup lightly packed fresh cilantro leaves and tender stems

  • 1

    small garlic clove

  • ½

    cup sour cream

  • ½

    cup mayonnaise

  • Finely grated zest and juice of 1 lime

  • ¼

    tsp kosher salt

  • RUB

  • 1

    tsp pure chile powder

  • 1

    tsp paprika

  • 1

    tsp kosher salt

  • ½

    sp ground cumin

  • ½

    tsp dried oregano

  • ¼

    tsp freshly ground black pepper

  • 24

    large scallops, about 1½ oz ea

  • Vegetable oil

  • Finely grated zest and juice of 1 lime

Directions

1. Prepare grill for high heat. 2. Grill the chile peppers over direct high heat, with the lid open, until they are blackened and blistered in spots all over, 3 to 5 minutes, turning occasionally. Remove the chiles from the grill. When cool enough to handle, remove and discard nearly all the blackened skins. Roughly chop the remaining parts of the chiles and drop them into a food processor or blender. Add the scallions, cilantro, and garlic. Process to make a coarse paste, scraping down the sides once or twice. Add the remaining sauce ingredients and process for a minute or two to create a smooth sauce. If it seems too tick, add a little water and adjust the seasoning. 3. In a small bowl mix the rub ingredients. 4. Rinse the scallops under cold water and remove the small, tough muscle that might be left on each one. Place the scallops in a large bowl and add enough oil to lightly coat them. Add the rub, lime zest, and lime juice. Mix well to coat the scallops evenly. 5. Lay the scallops in orderly rows and grill over direct high heat, with the lid closed as much as possible, until slightly firm on the surface and opaque in the center, 4 to 6 minutes, turning once (check one by cutting it open). Remove from the grill and serve warm with the sauce.


Nutrition

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