Grilled Scallops in Pumpkin Seed Sauce
- Ready In:
- 1hr 10mins
- Ingredients:
- 30
- Serves:
-
8
ingredients
- 3 lbs sea scallops
- 4 tablespoons canola oil
- salt and pepper
-
Pumpkin Seed Sauce
- 3 cups pumpkin seeds, raw, hulled and toasted
- 2 poblano peppers, roasted, peeled, seeded and chopped
- 2 red bell peppers, roasted, peeled, seeded and chopped
- 12 shallots, chopped
- 1 bunch cilantro, chopped
- 20 garlic cloves, peeled and chopped
- 1 bunch Italian parsley, chopped
- 4 limes, juice of
- 3 jalapeno peppers, seeded and chopped
- 16 tomatillos, quartered
- salt and pepper
- 6 ounces olive oil
- 1⁄2 cup water (up to 1 cup)
-
Roasted Pepper Vinaigrette
- 2 poblano peppers, roasted, peeled, seeded and cut into small dice
- 1 red bell pepper, roasted, peeled, seeded and cut into small dice
- 1⁄2 cup hot pepper vinegar
- 1 cup olive oil
- salt and pepper
-
Tomato Salsa
- 1 white onion, small dice
- 16 roma tomatoes, chopped
- 1⁄4 bunch cilantro, minced
- 2 teaspoons sugar
- 2 teaspoons salt
- 2 limes, juice of
- 1⁄4 cup mexican beer
-
Garnish
- 1 cup pumpkin seeds, roasted
- 1⁄4 bunch cilantro
directions
- PUMPKIN SEED SAUCE: Put shallots, cilantro, garlic and parsley into food processor.
- Pulse until finely chopped Add remaining ingredients (except oil and water) and puree until smooth.
- Season With machine running, pour in olive oil slowly.
- Thin with water to desired consistence.
- Add water a little bit at a time.
- ROASTED PEPPER VINAIGRETTE: Whisk together the hot pepper vinegar and olive oil.
- Stir in diced peppers.
- TOMATO SALSA: Combine all ingredients and mix well.
- ASSEMBLY: Put 5 scallops on a wooden skewer for each portion, brush with canola oil, season and grill until just done.
- Scallops can be broiled or sauteed as well.
- Spoon 1/2 cup of pumpkin seed sauce on each plate and spread to cover evenly.
- Arrange scallops in a circle around plate.
- Spoon 1 tsp of vinaigrette over each scallop.
- Spoon 1/2 cup tomato salsa in center of plate.
- Sprinkle each plate with 2 tablespoons of pumpkin seeds and garnish with cilantro.
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RECIPE SUBMITTED BY
spatchcock
United States
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