Roasted Hatch Chile Seared Scallops

Since I pretty much stick to food talk around here, you might not know that beneath my Chef’s hat, I’m always wearing my Mommy hat.  It goes on first.

Yesterday was a big Mommy day.

My boys started 2nd & 4th grade.  My little boys are becoming big boys, and it makes me smile and shed a few tears all at once.

My son’s 2nd grade teacher had a note with an eraser and a penny waiting for him at his desk.  It said, “The eraser is to let you know it is okay to make mistakes.  We will correct them together, and learn from them.  And the penny is for your thoughts.  I’ll share mine, too.”

And my 4th grader’s teacher had a joyful smile that filled the classroom with a delightful vibe.

Knowing my boys were happy, comfortable and well taken care of, I headed home with ease.  Minutes later I found myself in the kitchen, making these deliciously rich, brightly flavored scallops, using the ingredient of the moment — Hatch chiles!

(I’m so happy Melissa’s Produce sent me a big bag of fresh Hatch chiles for recipe testing!)

Hatch Chile roastings are happening all over the U.S. Look for a roasting in your city here.

Roasted Hatch Chile Seared Scallops

Prep Time: 10 minutes

Yield: Serves 2 as a first course

Please note that the prep time does not include making the Hatch Chile-Agave Compound Butter, or roasting the chiles, which adds about 20 minutes or so. Both of these steps can also be done up to a few days ahead of time.

Recipe

1 small bunch fresh cilantro, washed and dried

2 tablespoons finely chopped tomatoes, seeds removed

2 tablespoons finely chopped avocado (Here's How to Cut and Peel an Avocado.)

2 tablespoons finely chopped roasted Hatch Chiles (Here's How to Roast and Peel a Pepper.)

1 generous tablespoon Hatch Chile-Agave Compound Butter (Get the recipe HERE.)

Sea salt and freshly ground black pepper

  1. Add a layer of cilantro leaves to two serving plates and set aside.
  2. In a small bowl, combine the tomato, avocado and roasted Hatch chiles, and set aside.
  3. Remove the muscle from each scallop (if it hasn't already been removed). You'll recognize the muscle as a thicker portion of the flesh, running up the side of the scallop. It is slightly opaque compared to the rest of the scallop and the texture is firm. (This muscle is unpleasant to eat, and it should always be removed before cooking.) Simply grab the tab of the muscle firmly, and then gently pull it off the scallop.
  4. Add the Hatch Chile-Agave Compound Butter to a large sauté pan and place it over high heat.
  5. Season both sides of the scallops with salt and pepper.
  6. When the pan is very hot (the butter should be bubbling), add the scallops. You should hear a sizzle when the scallops hit the pan -- if you don't, wait!
  7. Sear the scallops until they are golden brown, about 2 minutes per each side. They should be just beginning to crack and still be slightly translucent in the center.
  8. Immediately place 3 scallops on each of the cilantro-garnished serving plates, and then "sprinkle" the tomato-avocado-roasted Hatch mixture over them.
  9. Serve immediately!

Notes

It's up to you whether you use hot or mild Hatch chiles. I use hot in the butter and mild for the garnish. (FYI, Hatch chiles are one of the few chiles where hot and mild can be determined, even though they all look the same.  They should be labeled as such in stores — if they’re not, I’d ask the produce department if they know, and if they don’t, ask them to cut into one for you.  They can be very, very hot — or not at all.)

http://cookingontheweekends.com/2013/08/roasted-hatch-chile-seared-scallops/

This is not a sponsored post — I love Hatch chiles and Melissa’s Produce, and all opinions are my own.

P.S. Have you entered to win any of my TEN amazing foodie prizes yet?  It’s super easy, and I’m giving away everything from a Le Creuset grill, to Whole Foods gift cards, to Kerrygold cheese and butter baskets (valued at $175 each), and more!  Click HERE to enter.  :-)

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Comments

  1. says

    My husband and I are from New Mexico and now live in Chicago. We have our chili sent to us from Hatch, red and green. We use it to make green chili cheeseburgers, omelets, enchiladas, and just about everything else we eat. I have 25 pounds sent every August and we roast it immediately. Our neighbors in Chicago tell us “what is that wonderful aroma?”. I don’t know what we would do without it for smothering it on a grilled steak with fresh flour tortillas that we make ourselves (yum yum).

  2. Alejandro Filloy says

    We live in Costa Rica, and love that spicy latin taste in a lot of your dishes, especially since many of those ingredients are available here. Unfortunately Hatch chilies are not… What is a good alternative in this recipe?

    • valentina says

      If you have Poblanos, I think they would be excellent — not quite as hot as the Hatch can be, but they have heat and a great earthy flavor. They’re darker in color and a bit wider than Hatch. You could also use Anaheim Green Chiles — these are generally mild in flavor, but look just like a Hatch. Enjoy & thanks for visiting my recipes! :-)

  3. says

    Awww, your little ones started school..The first day is always bittersweet.
    I love hatch chillies, and this plate is so good. I always cross my fingers when I make scallops, most of the time I tend to over cook it and that’s not good..
    Btw your giveaway sounds good.

    • valentina says

      Thanks for the sweet comment. It’s really easy to overcook scallops — it can happen in seconds. Just stand at the pan the whole time and as soon as the top surface begins to crack — DONE! :-D

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