Ingredients Jump to Instructions ↓

  1. 3 tablespoons 45ml Vegetable oil

  2. 1/4 cup 59ml Dry white wine

  3. 1/4 teaspoon 1 1/3ml Ground cumin

  4. 1/4 teaspoon 1 1/3ml Chili powder

  5. 1/4 teaspoon 1 1/3ml Onion powder

  6. 1/4 teaspoon 1 1/3ml Ground coriander

  7. 1/8 teaspoon 0.6ml Garlic powder

  8. 1/8 teaspoon 0.6ml Ground oregano

  9. 1/8 teaspoon 0.6ml Cayenne pepper

  10. 1 Salt

  11. 1 1/2 lbs 681g / 24oz Large fresh sea scallops

  12. 1 cup 237ml Prepared tomatillo sauce

  13. 1/3 cup 65g / 2 1/3oz Chilled butter - cut into three Or four pieces

  14. 1/2 cup 31g / 1.1oz Diced tomato (any variety)

Instructions Jump to Ingredients ↑

  1. Recipe Instructions In a medium bowl, combine lemon juice, lime juice and one tablespoon vegetable oil with wine, cumin, chili powder, onion powder, coriander, garlic powder, oregano, cayenne pepper and salt. Add scallops, toss gently to coat, cover and refrigerate for one hour. Heat remaining oil in a large skillet over medium heat. Add scallops, reserving marinade, and saute for four minutes per side, or until just cooked. Transfer scallops to a warm plate. Add reserved marinade to skillet and increase heat to medium-high. Reduce liquid to one or two tablespoons, add tomatillo sauce and bring to a boil. Remove skillet from heat and whisk in butter, one piece at a time, until sauce is smooth and silky. Spoon sauce onto each plate and place scallops on sauce. Garnish with diced tomato. Serve with Spanish rice. Serves 4.


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