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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
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
 
 

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
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