Recipes Make Magic
Senior Cook
Scallops Vera Cruz with Cool Green Chile Sauce
(my version- this recipe is for 2 persons)
Ingredients:
- 10 -12 large jumbo sea scallops - rinsed under cold water and the small tough side muscle removed
Rub for the scallops
Mix these ingredients together:
- 1/2 tspn each of chili powder, paprika, & kosher salt
- 14 tspn each of cumin, oregano, ground black pepper
- Optionals - 1/4 tspn. of ancho chile powder, or chipotle powder, or both
For coating the scallops:
Finely grated zest and juice of 1/2 fresh lime - added to the above mixed rub
Oil the scallops very lightly with veg oil & coat them with the above rub mixture
Green Chile Sauce:
- 1 or 2 long Anaheim or Poblano chile peppers - ribs & seeds removed - and blackened under the oven broiler for a few minutes, turned once and removed .
When slightly cooled, scrape off and discard as much of the darkened skin as you can & roughly chop the remaining chile meat.
Add the chile meat to a small processor or blender, along with
- 2 roughly chopped scallions (root ends removed)
- 1 diced garlic clove
- 1/4 cup each of sour cream and mayonnaise
- Dash of sugar
- Salt & pepper to taste
- optional - small handful of cilantro leaves
Process in blender to make a slightly coarse sauce, but if it seems too thick, add a little water, and adjust with any seasoning as you see fit.
A layer of this sauce is to be spooned over the bottom of a suitable sized plate, in which the fried scallops are then to be placed over for serving.
(I love this sauce - it's a great taste finish to compliment the scallops)
Saute the scallops in a lightly oiled skillet over medium-high heat for 2-3 minutes each side to heat through to opaqueness & be nicely browned.
Add to the sauced plates& serve .
I haven't found a better tasting way to enjoy scallops.
(my version- this recipe is for 2 persons)
Ingredients:
- 10 -12 large jumbo sea scallops - rinsed under cold water and the small tough side muscle removed
Rub for the scallops
Mix these ingredients together:
- 1/2 tspn each of chili powder, paprika, & kosher salt
- 14 tspn each of cumin, oregano, ground black pepper
- Optionals - 1/4 tspn. of ancho chile powder, or chipotle powder, or both
For coating the scallops:
Finely grated zest and juice of 1/2 fresh lime - added to the above mixed rub
Oil the scallops very lightly with veg oil & coat them with the above rub mixture
Green Chile Sauce:
- 1 or 2 long Anaheim or Poblano chile peppers - ribs & seeds removed - and blackened under the oven broiler for a few minutes, turned once and removed .
When slightly cooled, scrape off and discard as much of the darkened skin as you can & roughly chop the remaining chile meat.
Add the chile meat to a small processor or blender, along with
- 2 roughly chopped scallions (root ends removed)
- 1 diced garlic clove
- 1/4 cup each of sour cream and mayonnaise
- Dash of sugar
- Salt & pepper to taste
- optional - small handful of cilantro leaves
Process in blender to make a slightly coarse sauce, but if it seems too thick, add a little water, and adjust with any seasoning as you see fit.
A layer of this sauce is to be spooned over the bottom of a suitable sized plate, in which the fried scallops are then to be placed over for serving.
(I love this sauce - it's a great taste finish to compliment the scallops)
Saute the scallops in a lightly oiled skillet over medium-high heat for 2-3 minutes each side to heat through to opaqueness & be nicely browned.
Add to the sauced plates& serve .
I haven't found a better tasting way to enjoy scallops.
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