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    Home » Fish & Shellfish » Roasted Hatch Chile Seared Scallops

    Roasted Hatch Chile Seared Scallops

    Aug 16, 2021 · by Valentina · 32 Comments

    This post may contain affiliate links.

    Jump to Recipe

    Roasted Hatch Chile Seared Scallops burst with delicious fresh, seasonal flavors. The subtle sweetness of the scallops perfectly balances the heat from the peppers. And it's a gorgeous healthy dish!Seared scallops in cast iron skillet with butter

    There's nothing quite like the taste of a perfectly seared scallop. When done properly, it takes just a couple of minutes and will melt in your mouth.

    And when you add the sweet and spicy Hatch Chile Butter to them, watch out!

    Roasted Hatch Chile Seared Scallops are a crowd pleaser that you will want to make again and again!

    raw sea scallops on parchment

    How to Sear Scallops

    • The first thing to do is remove the side-muscle from the scallop if it's still attached. It's usually orange-ish or can just be more opaque than the rest of the flesh (see above image). Its texture is tougher than the rest of the scallop. Pinch it between your thumb and first-finger, and gently pull it off.
    • Season both sides of the scallops with salt and pepper.
    • Lightly coat the bottom of a sauté pan with oil or butter. When the pan is very hot (the fat should be bubbling), add the scallops. You should hear a sizzle when the scallops hit the pan -- if you don't, wait! This is the key to the perfect sear.
    • Sear the scallops until they are golden brown, 1 to 2 minutes per side. They should be just beginning to crack and still be slightly translucent in the center.
    • Remove them from the pan and serve immediately.

    You can follow the above instructions for searing scallops with most scallop recipes.

    raw sea scallps with tablespoon of hatch butter

    When to Serve Them

    • Roasted Hatch Chile Seared Scallops are a fantastic first course or appetizer.
    • They also make for a lovely main course. Just add a side salad and maybe a rustic bread.
    • For an hors d'oeuvre, you can skip the cilantro and place the scallops on tortilla chips with the salsa on top.
    • Sometimes I skip the salsa and add the scallops to pasta with a little bit more of the Hatch Chile Butter.

    several Seared scallops in cast iron skillet with butter

    Recipe Tips and Substitutions

    • When searing scallops (as mentioned above), the pan must be super hot before you add them. If you don't hear that sizzling sound when they hit the pan, WAIT. Otherwise, you won't get the beautiful golden "crust."
    • Scallops can go from perfectly tender and buttery to too tough in a matter of seconds. Remove them from the pan as soon as they're golden and you see the cracking on top.
    • Not a cilantro fan? Skip it. You can use any fresh herbs you like to garnish the plate, or none at all.
    • These Hatch Chile Scallops are best right out of the pan!

    I hope you love Roasted Hatch Chile Seared Scallops as much as I do!

    close up of three seared scallops on blue plate with cilantro

    More Hatch Chile and scallop recipes:

    • Sautéed Hatch Chile Shrimp
    • Seared Scallops with Lemon Garlic Butter

    And here are a dozen more of my favorite Hatch recipes.

    close up of three seared scallops on blue plate with cilantro

    Roasted Hatch Chile Seared Scallops

    Valentina K. Wein
    Roasted Hatch Chile Seared Scallops burst with delicious fresh, seasonal flavors. The subtle sweetness of the scallops perfectly balances the heat from the peppers. And it's a gorgeous dish!
    *Please note the "pre-prep time" below -- making the Hatch Chile Compound Butter adds about 20 minutes or so. Making the butter can be done way ahead of time.
    5 from 4 votes
    Print
    Prep Time 5 mins
    Cook Time 5 mins
    Pre-Prep Time 20 mins
    Total Time 30 mins
    Course Dinner
    Cuisine American
    Servings 2
    Calories 294 kcal

    Ingredients
     
     

    • 1 small bunch fresh cilantro, washed and dried
    • 6 Sea scallops (these are the larger scallops)
    • 2 tablespoons finely chopped washed and dried tomatoes, seeds removed
    • 2 tablespoons finely chopped avocado (Click here for How to Cut and Peel and Avocado)
    • 2 tablespoons roasted, finely chopped Hatch Chiles (Click here for How to Roast and Peel a Pepper)
    • 1 tablespoon, plus 2 teaspoons Hatch Chile Butter (Click here for recipe), divided
    • salt and freshly ground black pepper

    Instructions
     

    • Prepare serving plates. Add a layer of cilantro leaves to two serving plates and set aside.
    • Make the topping. In a small bowl, combine the tomato, avocado and roasted Hatch chiles, and set aside.
    • Prepare the scallops. 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.) Grab the tab of the muscle firmly, and then gently pull it off the scallop.
    • Sear the scallops. Add 1 tablespoon of the Hatch Chile Compound Butter to a large sauté pan and place it over high heat. Season both sides of the scallops with salt and pepper. 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! Sear the scallops until they are golden brown, about 2 minutes per each side. When you flip them, add a touch more of the remaining butter on top of each one. They should be just beginning to crack and still be slightly translucent in the center.
    • Plate and serve. Immediately place 3 scallops on each of the cilantro-garnished serving plates, and then "sprinkle" the tomato-avocado-roasted Hatch mixture over them.
    Keywords Hatch Chile recipes, good for light dinner, scallop recipes
    Have you tried this recipe?I'd love to see it on Instagram! Tag me at @cookingontheweekends or leave a comment & rating below.

     

    Save

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    Reader Interactions

    Comments

    1. sippitysup

      August 14, 2013 at 3:53 pm

      Hatch chilies everywhere I turn. It's like the attack of the little green men. XOGREG

      Reply
      • valentina

        August 14, 2013 at 7:17 pm

        It's a good attack. 😉

        Reply
    2. prescilla senn

      August 15, 2013 at 11:27 pm

      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).

      Reply
    3. Alejandro Filloy

      August 17, 2013 at 4:51 pm

      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?

      Reply
      • valentina

        August 18, 2013 at 4:25 am

        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! 🙂

        Reply
    4. Alejandro Filloy

      August 18, 2013 at 7:08 pm

      Thanks for replying, I'give it a shot this week!

      Reply
      • valentina

        August 22, 2013 at 5:51 pm

        Hope it turns out well. Happy cooking! 🙂

        Reply
    5. Colette

      August 19, 2013 at 3:34 pm

      Haven't tasted the hatch peps yet. You've got me convinced. I'm picking some up tonight on my way home. xo

      Reply
      • valentina

        August 22, 2013 at 5:53 pm

        You will love them, Colette! xo

        Reply
    6. Robin

      December 09, 2020 at 7:10 am

      I was a little worried the hatch chile would overpower the scallops, but it ended up really working! I was surprised! We threw a bag of Weathervane scallops in with our usual Lummi salmon order and couldn't have been happier with this recipe.

      Reply
      • valentina

        December 09, 2020 at 8:26 am

        Hi Robin, Thanks so much for writing in. So happy you liked this recipe. It's one of our favorites, and one of the reasons we try to keep roasted hatch chiles in the freezer off season. And thanks for visiting COTW! 🙂 ~Valentina

        Reply
    7. Marissa

      August 16, 2021 at 11:06 am

      Your scallops are seared to perfection, Valentina. And I love the sound of this hatch chile topping to play off the sweet, rich flavors. My mouth is literally watering.

      Reply
      • valentina

        August 16, 2021 at 1:01 pm

        Thank you, Marissa! Hope you try them. 🙂 ~Valentina

        Reply
    8. Kathy @ Beyond the Chicken Coop

      August 16, 2021 at 12:17 pm

      I love Hatch chiles! I love the smell of them roasting and eating them. Perfect in the butter with the scallops!

      Reply
      • valentina

        August 16, 2021 at 1:01 pm

        Thanks, Kathy. Hope you enjoy. 🙂 ~Valentina

        Reply
    9. Christina

      August 16, 2021 at 3:14 pm

      Holy smokes! What a fabulous recipe combining two of my very favorite things: scallops and Hatch Chiles! Thanks, Valentina! This is a winner for sure!

      Reply
    10. Eha

      August 16, 2021 at 4:50 pm

      Well, this side of the Pond we have to prepare this moreish dish a little differently 🙂 ! Our scallops are almost always sold with the roe on - methinks that is the best part of the mollusc actually and does make the dish more attractive. And . . . hatch chillies are but rarely sold hereabouts so another green chilli has to be found . . . but coriander is a given in a dish like this . . . one of the most used herbs by everyone . . . lovely . . .

      Reply
      • valentina

        August 29, 2021 at 1:51 pm

        I think it's such a pretty and interesting presentation with the roe too. I've seen it that way in sushi bars. Thanks so much for visiting, Eha. I always love hearing about things on the other side of the Pond. 🙂 ~Valentina

        Reply
    11. Ben | Havocinthekitchen

      August 16, 2021 at 5:24 pm

      These scallops look terrific - perfect sear!
      I love all the flavours and textures going on here, well, probably no cilantro for me 🙂

      Reply
      • valentina

        August 29, 2021 at 1:53 pm

        Thanks, Ben. Enjoy! (w/o the cilantro) 😉 ~Valentina

        Reply
    12. David Scott Allen

      August 16, 2021 at 6:47 pm

      This is a stunner! Marc and I just drove through Hatch last weekend and stocked up… fresh and dried chiles! I can think of so many perfect uses for this Hatch chile butter. But the scallops? I have to make those as soon as humanly possible!

      Reply
      • valentina

        August 29, 2021 at 1:53 pm

        Thanks, David. Enjoy! So cool you get to drive through Hatch. 🙂 ~Valentina

        Reply
    13. Jeff the Chef @ Make It Like a Man!

      August 17, 2021 at 6:16 am

      So, how hot are the chiles? I don't mind heat - I just want to be prepared! I love scallops!

      Reply
      • valentina

        August 29, 2021 at 1:55 pm

        Hi Jeff. What's so cool about Hatch chiles is that they're labeled "mild" or "hot" in the markets. They come in both mild and hot -- but, you don't have to taste one to find out what you're working with. Enjoy! 🙂 ~Valentina

        Reply
    14. 2pots2cook

      August 18, 2021 at 5:33 am

      Oh boy ! Must get another batch !!!! This looks great Valentina ! xo

      Reply
      • valentina

        August 29, 2021 at 1:56 pm

        I hope you love them, Davorka. Thanks! 🙂 ~Valentina

        Reply
    15. Dawn

      August 18, 2021 at 6:07 am

      Next time I'm at the grocery, I'm going to look for scallops and try this recipe!! They look incredible, Valentina! So perfectly cooked and juicy!! I wish I could grab some from my screen (if only, right?!).

      Reply
      • valentina

        August 29, 2021 at 1:58 pm

        Thanks, Dawn. I hope you enjoy it! 🙂 ~Valentina

        Reply
    16. John / Kitchen Riffs

      August 18, 2021 at 8:10 am

      Love Hatch chilies! Haven't seen any yet in our market, but I know they're coming. Definitely will have to make this dish -- scallops are Mrs KR's favorite!

      Reply
      • valentina

        August 29, 2021 at 1:59 pm

        I hope you and Mrs. KR love it! Thanks! 🙂 ~Valentina

        Reply
    17. Karen (Back Road Journal)

      August 23, 2021 at 7:17 am

      I've eaten scallops many different ways but I've never had them prepared in a southwestern style...they sound terrific!

      Reply
      • valentina

        August 29, 2021 at 2:00 pm

        Hi Karen. Thanks for visiting, and I hope you give them a go and enjoy! 🙂 ~Valentina

        Reply

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