Seared Sea Scallops With Roasted Tomatillos and Green Olives

Name: Seared Sea Scallops With Roasted Tomatillos and Green Olives
Prep time: 40 min
Cook time: 25 min
Total time: 1 h 5 min
Cuisine: American, Latin American
Ingredients: 1pound (6 to 8 medium)tomatillos, husked and rinsed; 2fresh serrano chiles, stemmed; 1cup white wine; 2/3cup pitted green olives, preferably manzanillos, roughly chopped; 1tablespoon olive oil; 4 garlic cloves, peeled and finely chopped; 1/4cupfresh epazote, finely chopped; 10sprigs fresh cilantro (thick bottom stems cut off), finely chopped; 1cup lobster, fish or chicken broth; Salt; 4strips bacon, cut into 1/2-inch pieces; 12(1 1/4 pounds) sea scallops, preferably ones that are diver caught and dry packed; 1cup baby arugula; 2tablespoons fresh lime juice

5 steps

Prep:40minCook:25min

Looking for an easy and flavorful seafood dish? Look no further than these Pan Seared Scallops My fresh spice collection comes from my friends @ world spice merchants (worldspice.com) - al

Updated at: Thu, 17 Aug 2023 00:11:19 GMT

Nutrition balance score

Good

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories389 kcal (19%)

Total Fat19.1 g (27%)

Carbs16.2 g (6%)

Sugars5.9 g (7%)

Protein28.2 g (56%)

Sodium1427 mg (71%)

Fiber3.4 g (12%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

1 poundtomatillos

husked and rinsed

2serrano chiles

fresh, stemmed

1 cupwhite wine

⅔ cuppitted green olives

preferably manzanillos, roughly chopped

1 tablespoonolive oil

4garlic cloves

peeled and finely chopped

¼ cupepazote

finely chopped, fresh

10 sprigsfresh cilantro

thick bottom stems cut off, finely chopped

1 cuplobster

fish, or chicken broth

salt

4 stripsbacon

cut into 1/2-inch pieces

12sea scallops

preferably ones that are diver caught and dry packed

1 cupbaby arugula

2 tablespoonsfresh lime juice

Instructions

Step 1

Prepare the tomatillo base. Roast the tomatillos and chiles on a rimmed baking sheet 4 inches below a very hot broiler, until blotchy black and soft (the tomatillos will turn from lime green to olive), about 5 minutes. Flip everything over and roast the other side. Cool, then transfer to a blender or food processor, including all the delicious juice the tomatillos have exuded during roasting. Pulse a few times, then add the white wine and olives and process to a coarse puree.

Step 2

Finish the sauce. Heat the oil in a large (4-quart) saucepan over medium high. Once hot, add the garlic and stir until golden brown, about 1 minute. Scrape in the tomatillo sauce and cook until the mixture has reduced to the consistency of thick tomato sauce, about 4 minutes. Reduce the heat to medium and add the epazote, cilantro and broth and simmer for 15 to 20 minutes until the consistency is like a light cream sauce. Taste and season with salt, usually 1 teaspoon depending on the saltiness of the broth. Keep warm until you’re ready to serve.

Step 3

Cook the bacon. While the sauce is simmering, heat a very large (12-inch) heavy skillet (preferably cast iron) over medium-high. Add the bacon and cook until crispy and browned, about 10 minutes. Scoop out the bacon (leaving the bacon drippings behind) and drain on paper towels.

Step 4

Sear the scallops. Heat the skillet with the bacon drippings over medium-high heat. Pat the scallops dry with a paper towel and season both sides with salt. When the pan is very hot, lay in the scallops. Saute until golden brown, about 2 to 3 minutes per side, or until medium rare. Transfer the scallops to a warm plate.

Step 5

Finish the dish. In a small bowl, toss the arugula with the lime juice and sprinkle with salt. Ladle the warm tomatillo-olive sauce on the bottom of each of 4 warm dinner plates. Place three scallops on each plate and top with some of the dressed arugula. Sprinkle with bacon. You’re ready to serve.