Scallops are a seafood I could eat at least a couple of times a week, even though they can be quite pricey to purchase (I’m of course referring to sea scallops, we won’t mention the abysmal tasting bay scallops). What I like most about them (besides their taste) is that they’re extremely easy to make. No matter the style in which you prepare them, cooking time is minimal (seriously, when preparing scallops you want to make sure you don’t overcook them as that can ruin the taste). Two scallop recipes that I made and blogged about were the Vieras de Santiago (a terrific Spanish recipe) and Scallops with Braised Oxtail and Porridge (a recipe from Cuba).
While I had borrowed a Cuban cookbook from the library, one that featured many recipes I would have loved to try, I had just finished my first full week back at work after my amazing trip to Peru and was just beat. So I went to an older cookbook that has simple yet unique Mexican recipes. When I saw the recipe for pan-fried scallops a la Mexican, the decision was easily made.
I would recommend serving this with a salad and a “flavorful” (i.e. spicy) rice.
Pan-fried scallops Mexicana
recipe courtesy of Best Ever Mexican-a collection of over 100 essential recipes by Love Food
2 tbsp butter
2 tbsp virgin olive oil
1 lb scallops, shelled
4-5 scallions, thinly sliced
3-4 garlic cloves, finely chopped
1/2 fresh green chili, seeded and finely chopped
2 tbsp finely chopped fresh cilantro
salt and pepper
lime wedges, to serve
-Heat half the butter and oil in a large, heavy-bottomed skillet until the butter foams.
-Add the scallops and cook quickly until just turning opaque; do not overcook. Remove from the skillet with a slotted spoon and keep warm.
-Add the remaining butter and oil to the skillet, then toss in the scallions and garlic and cook over medium heat until the scallions are wilted. Return the scallops to the skillet.-Remove the skillet from the heat and add the chili and cilantro. Squeeze in the lime juice. Season to taste with salt and pepper and stir to mix well.
-Serve immediately with lime wedges for squeezing over the scallops.