Scallops with Chipotle Tomato Sauce
Scallops with Chipotle Tomato Sauce
Callos con Salsa Chipotle de JitomateA brown-shelled scallop called chocolata, found along the coast of the Sea of Cortez in Baja, Mexico, was used in this dish, but scallops from anywhere go well with this spicy fresh tomato sauce (large sea scallops work best). Canned chipotle chiles en adobo can be found in the Mexican section of most supermarkets or in Mexican markets. This dish goes well with Corn with Cheese
Ingrediënten
Makes 4 servings
- 1 tablespoon olive oil
- ½ medium white onion finely chopped
- 2 medium garlic cloves finely chopped
- ½ teaspoon dried oregano Mexican variety preferred, crumbled
- 4 medium tomatoes peeled and chopped
- 1 canned chipotle chile en adobo finely chopped
- ¼ cup loosely packed chopped fresh cilantro
- ¾ teaspoon salt or to taste
- 1 pound 26 to 30 sea scallops
- ½ cup all-purpose flour
- 2 tablespoons corn oil
Instructies
- In a medium saucepan, heat the olive oil over medium heat and cook the onion, stirring, until softened, about 3 minutes.
- Add the garlic, oregano, and tomatoes.
- Bring to a boil and cook until the mixture thickens, 4 to 5 minutes.
- Add the chile, cilantro, and ¼ teaspoon of the salt.
- Cook 1 minute.
- Cover and reserve in the pan off heat.
- Blot the scallops with paper towels and put on a plate.
- In a shallow bowl mix the flour and remaining ½ teaspoon of salt.
- Dredge the scallops in the flour and shake off excess.
- Heat the corn oil in a large nonstick skillet and cook the scallops 1 to 2 minutes per side, or until golden on the outside and opaque but still moist inside.
- (Do not overcook or the scallops will toughen.
- )
- Reheat the sauce and spoon a little in the center of 4 serving plates.
- Place an even number of scallops on top of the tomato sauce on each plate.
Notes / Tips / Wine Advice:
Serve at once.
