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!
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. Really, the texture is unbelievable!
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!
About the Key Ingredients
- Sea scallops - Sea scallops are the large scallops -- we do not want Bay scallops for this recipe. Choose scallops that are clean with a slightly sweet smell.
- Hatch Chile Butter - the scallops get seared in this delectable sweet and spicy butter. You can make this up to a few days ahead.
- roasted Hatch Chiles - Here's how to easily roast peppers, or you can purchase them already roasted at various stores during Hatch Chile season.
Recipe Tips
- When searing scallops, 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.
How to Make Seared Hatch Chile Scallops
- 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 below image). Its texture is tougher than the rest of the scallop. Pinch it between your thumb and first-finger, and gently pull it off.
- 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.
- Serve immediately!
Serving Suggestions
- You'll notice in the photos that I garnish the scallops with a small amount of finely chopped tomato and avocado. This looks so pretty, but the scallops are amazing without or without it.
- 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.
- They are also fantastic served over Coconut Rice with Cilantro.
More Delicious Hatch Chile Recipes
Can you make this scallop recipe ahead?
- Definitely do not sear the scallops until you're ready to serve. They only take a couple of minutes to cook and are the most delicious right out of the pan.
- You can make the chile butter a few days ahead of time.
I hope you love this recipe for Chile Seared Scallops as much as I do!
And here are a handrul more of my favorite Hatch recipes.
Seared Scallops with Hatch Chiles Recipe
Ingredients
- 6 Sea scallops (these are the larger scallops)
- 1 tablespoon, plus 2 teaspoons Hatch Chile Butter, divided
- salt and freshly ground black pepper
Instructions
- 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. Serve immediately! (Garnish with finely chopped tomato and avocado if desired.)
NOTES
NUTRITION
Karen (Back Road Journal)
I've eaten scallops many different ways but I've never had them prepared in a southwestern style...they sound terrific!
valentina
Hi Karen. Thanks for visiting, and I hope you give them a go and enjoy! 🙂 ~Valentina
John / Kitchen Riffs
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!
valentina
I hope you and Mrs. KR love it! Thanks! 🙂 ~Valentina
Dawn
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?!).
valentina
Thanks, Dawn. I hope you enjoy it! 🙂 ~Valentina
2pots2cook
Oh boy ! Must get another batch !!!! This looks great Valentina ! xo
valentina
I hope you love them, Davorka. Thanks! 🙂 ~Valentina
Jeff the Chef @ Make It Like a Man!
So, how hot are the chiles? I don't mind heat - I just want to be prepared! I love scallops!
valentina
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
David Scott Allen
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!
valentina
Thanks, David. Enjoy! So cool you get to drive through Hatch. 🙂 ~Valentina
David Scott Allen
Wow - this is a real winner! Of course, since it isn’t Hatch chile season, I had to make a concession and used an Anaheim chile. BUT, I dusted the scallops in Hatch green chile powder before searing and it worked just perfectly. Can’t wait for Hatch season again so I can make this exactly as written. We both loved it!
Valentina
Hi, David. I love that you tried this recipe. And I'm sure the Anaheim was delicious. It's always a great substitute. You made my morning. 🙂 ~Valentina
Ben | Havocinthekitchen
These scallops look terrific - perfect sear!
I love all the flavours and textures going on here, well, probably no cilantro for me 🙂
valentina
Thanks, Ben. Enjoy! (w/o the cilantro) 😉 ~Valentina