Dive into a culinary delight with our Roasted Hatch Chile Seared Scallops! This dish brings together the delicate sweetness of perfectly seared sea scallops and the smoky, robust flavor of roasted hatch chiles, creating a symphony of taste that will tantalize your taste buds. In just 20 minutes, you can impress your family or guests with this elegant American recipe that’s as simple as it is sophisticated. Ready to elevate your dinner game? Let’s get cooking!
Prep Time: 10 mins
Cook Time: 10 mins
Total Time: 20 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 lb sea scallops
- 2 roasted hatch chiles, diced
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1 tablespoon fresh cilantro, chopped
Instructions
- Pat the sea scallops dry with paper towels to remove excess moisture. This ensures proper searing and caramelization.
- Season scallops generously with salt and freshly ground black pepper on both sides. Allow them to sit at room temperature for 5 minutes before cooking.
- Heat olive oil in a large heavy-bottomed skillet or cast-iron pan over medium-high heat until it begins to shimmer and shows slight rippling.
- Carefully place scallops in the hot pan, ensuring they are not touching each other. This allows for proper heat circulation and prevents steaming.
- Sear scallops for approximately 2-3 minutes on the first side without moving them, until a golden-brown crust forms.
- Gently flip scallops using tongs and cook for an additional 1-2 minutes on the second side until they are opaque and slightly firm to the touch.
- During the last minute of cooking, add diced roasted hatch chiles to the pan to warm them and infuse flavor.
- Remove scallops from heat and transfer to a serving plate. Sprinkle with freshly chopped cilantro.
- Serve immediately while scallops are hot and at their peak tenderness, optionally with a light side salad or rice.
Tips
- Dry Scallops Thoroughly: To achieve that coveted golden-brown crust, make sure to pat the sea scallops dry with paper towels. Excess moisture can prevent proper searing.
- Season Generously: Don’t be shy with the salt and pepper! A good seasoning on both sides enhances the natural flavor of the scallops.
- Room Temperature is Key: Allow the seasoned scallops to sit at room temperature for about 5 minutes before cooking. This helps them cook evenly.
- Use the Right Pan: A heavy-bottomed skillet or cast-iron pan is ideal for searing scallops. It retains heat well, ensuring a perfect sear.
- Don’t Overcrowd the Pan: Place scallops in the pan without touching each other. Overcrowding can lead to steaming instead of searing.
- Timing is Everything: Sear the scallops for about 2-3 minutes on the first side without moving them, then flip them gently for another 1-2 minutes. They’re done when they’re opaque and slightly firm.
- Add Chiles at the Right Moment: Incorporate the diced roasted hatch chiles in the last minute of cooking to warm them up without losing their vibrant flavor.
- Serve Immediately: Scallops are best enjoyed hot and fresh. Pair them with a light side salad or rice for a complete meal!
Nutrition Facts
Calories: 180kcal
Carbohydrates: 3g
Protein: 20g
Fat: 10g
Saturated Fat: g
Cholesterol: 35mg