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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.





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

  1. Thinly slice the scallops crosswise into thirds, roughly 1/4″ in width, so you have three slices out of each scallop.

  2. 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.

  3. 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.

  4. 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.






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