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.
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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.
