SCALLOP AGUACHILE: FRESH AND SIMPLE
You will find the very simple recipe below. You will take out most of the ingredients and throw it into your food processor or blender, and you’ll have a thin sauce to pour over the scallops. Get our your sharp knife and cutting board.
https://www.snappersfish.com/post/scallops
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Ingredients
10 oz U10 size Scallops, about 6, sliced horizontally into 1/4” thick rounds
1 tsp sea salt
Blended Sauce
½ lb tomatillos, husks removed, cleaned, roughly chopped
1 jalapeño, seeds removed, roughly chopped
2 tbsp key lime juice
¼ small white onion, roughly diced
½ cup cilantro, leaves & stems
salt & fresh ground pepper to taste
Toppings (optional)
¼ cup English cucumber, thinly sliced rounds
¼ small white onion, thinly sliced rounds
10 drops Olive oil
¼ jalapeño, thinly sliced rounds
salt & fresh ground pepper to taste
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Instructions
Thinly slice the scallops crosswise into thirds, roughly 1/4″ in width, so you have three slices out of each scallop.
Arrange scallop slices in an even layer on a tray or large plate, sprinkle all over with the salt. Cover with plastic wrap and place in the refrigerator for at least 1 hour, no more than 2. This helps season, quick cure, and tenderize the scallops.
Process the tomatillos, jalapeño, onion, cilantro, and lime juice in a blender. You don’t want it to be completely smooth, you should still see flecks of ingredients. Season with salt and fresh ground pepper.
Divide the slices onto 3 large plates or shallow bowls. Spoon a generous amount of the sauce all over the scallops. Top with the optional toppings: cucumber, onion slices, cilantro, jalapeño slices, olive oil, and salt & pepper. Enjoy.
