Scallops with Roasted Tomatillo Avocado Salsa

If summer had a flavor, it would be bright, tangy, and perfectly sweet Scallops with Roasted Tomatillo Avocado Salsa. The combination of succulently seared scallops and creamy, slightly acidic, and slightly spicy salsa is a match made in foodie nirvana. Serve this up as an easy appetizer or bring it to your next backyard fiesta!

Go ahead and pop a chilled cerveza because these scallops with tomatillo avocado salsa will make you feel like you’re on vacation. It doesn’t take much to let the natural sweet flavor of sea scallops shine and this quick salsa is the perfect counter point to the richness of the scallops.

Tangy tomatillos, delicate green onions, the earthy, sassy bite of serrano pepper, and buttery avocado come together for a sauce so good, you’ll be licking the spoon. Trust me, I know this from personal experience. This dish can turn any night into an occasion and is fast enough for making even a Tuesday special. Just don’t be shellfish, it’s so good you will have to share!

Why You’ll Love This Recipe

• Simple, fresh ingredients – While beautiful sea scallops are a luxury ingredient, the salsa itself calls for budget friendly, easily accessible produce. This recipe is all about celebrating freshness!
• Versatility – Make this roasted tomatillo avocado salsa for the seared scallops, but double up on the recipe and serve it with any of your favorite dishes. Top chipotle grilled fish tacos with it, serve it with shrimp, or just dive in with crispy tortillas. It is good with everything!
• Make ahead and quick cooking – The salsa can be made up to two days in advance making this ideal for an easy weeknight indulgence. Scallops cook up in a matter of minutes so you can have this on the table on even the busiest days.

Ingredients

• Scallops – Always look for dry packed scallops that are free of preservatives. Not only will this give you the freshest flavor and texture, but it will also help you achieve that beautiful sear. I love the scallops from LobsterAnywhere. Their dayboat scallops are sustainably sourced from New Bedford, MA.
• Tomatillos – Look for tomatillos that have their husks intact and are free of mold or damage. They should feel firm, and if you carefully peel part of the hull back they should be bright green. Ideally you want medium sized tomatillos. You will need one pound, or about 5-6 depending on their size.
• Avocado – For the best results pick an avocado that is just ripe and still a little firm to the touch.
• Scallions – These give a delicate onion flavor without overpowering the other ingredients.
• Cilantro – Bright, herbaceous, and fresh, this wakes up every bite of the salsa.
• Serrano Pepper – A little spicier than a jalapeno, this cuts through the richness of the avocado and gives the salsa crave worky kick.
• Spices – You’ll need a little cumin for the avocado salsa verde as well as kosher salt. Because of the flavors in the salsa a pinch of fine sea salt is all you need for the sweet scallops.

Variations and Substitutions

• To make the roasted tomatillo avocado salsa milder, swap the serrano pepper for half of a jalapeno pepper with the seeds and ribs removed.
• Try this salsa with other types of seafood. Nestle grilled shrimp into the salsa. Top off salmon, grouper, or mahi-mahi. Use it as a base for fish tacos.
• Not a fan of seafood? Dive into this creamy avocado salsa with tortilla chips or add it to your favorite taco.
• Serve these up as individual appetizers. You can serve them in scallop shells or top off tortilla chips with the salsa and scallops.

How to Make Scallops with Roasted Tomatillo Avocado Salsa

• Roast the tomatillos, scallions, and pepper. Prepare your grill for direct grilling, heating it to 400-450 degrees. Allow the grates to get hot, and make sure they’re clean. Cut the tomatillos in half. Place the tomatillos, scallions, and serrano pepper on the hot grate. Allow all sides to slightly char, turning them every couple of minutes or so. Remove from the grill as they slightly soften and get desired color.
• Blend the salsa. Roughly chop the cilantro, avocado, tomatillos, and scallions. Place all of the ingredients into a food processor or blender except the cilantro. Blend until smooth. Add the cilantro and pulse until chopped. Taste and add any additional salt or lime juice.
• Prepare the scallops. Thoroughly pat your scallops dry. If they have their side, abductor muscle, pinch it off with your fingers. It will cook up tough. Lightly season the tops of the scallops with fine sea salt.

• Sear the scallops. Heat a large cast iron skillet over medium high heat and add an even layer of avocado oil, or your favorite oil. Once the oil is almost smoking place the scallops in the hot pan, pressing them down slightly to make sure they make full contact. Be careful not to over crowd the pan. Allow the first side to cook for two minutes. You will begin to see white creep up on the side. Season the second side of the scallops with another pinch of fine sea salt. Carefully flip the scallops and allow them to cook for another minute to 90 seconds. They will be slightly firm to the touch but still have spring when you touch them. Their internal temperature should be between 115-120 degrees.
• Plate and serve. To serve your scallops with salsa verde, spread some of your salsa onto a plate, and then top with the seared scallop. You can garnish with cilantro, lime zest, or slices of chilies if desired.

How to Make Roasted Tomatillo Avocado Salsa in the Oven

• Heat the oven to 400 degrees.
• Place the tomatillos, scallions, and serrano pepper on a sheet pan. You can line it with parchment paper or foil for easier cleanup if desired.
• Allow the vegetables to roast for 10 minutes.
• After 10 minutes carefully turn over the vegetables. You can remove the scallions at this point.
• Roast the tomatillos and serrano for another 5-10 minutes.
• Remove from the oven.
• Add all of the ingredients for the salsa except the cilantro to a food processor or blender. Blend until smooth.
• Add the cilantro and pulse until chopped.
• Taste and add any additional salt or lime juice.

Tips From the Beach

• Tomatillos are bright and acidic. Combined with the fresh lime juice this is a tangy salsa. If you want the flavors to be a little more neutral drizzle in a teaspoon of honey or agave.
• Always make sure you are buying dry packed scallops. Wet pack scallops are filled with preservatives. They won’t have the same fresh, sweet taste, will have a slightly rubbery texture, and because of the excess liquid you won’t be able to get a good sear on them.
• Everyone wants that magazine worthy sear. At the end of the day, texture is far more important. Overcooked scallops are tough and rubbery, so it’s better to cook to temperature than try and achieve that appearance.
• Don’t salt the scallops until just before cooking. Salt draws out liquid, and in order to get that pretty sear you want your scallops as dry as possible. I don’t season the second side until the scallops are in the pan.
• The avocado salsa verde can be served warm, at room temperature, or chilled.

Frequently Asked Questions

Scallops with Roasted Tomatillo Avocado Salsa

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If summer had a flavor, it would be bright, tangy, and perfectly sweet Scallops with Roasted Tomatillo Avocado Salsa.

• Author: Nicole Stover
• Prep Time: 10
• Cook Time: 20
• Total Time: 30 minutes
• Yield: 4 1x
• Category: Entree
• Method: Searing
• Cuisine: American

Ingredients

Units USM Scale 1x2x3x

Roasted Tomatillo Avocado Salsa

• 1 pound tomatillos
• 1 avocado
• 5 scallions
• 1 serrano pepper
• Juice of 1 lime
• 3/4 teaspoon kosher salt, or to taste
• 1/4 teaspoon cumin
• 1/2 cup cilantro, roughly chopped

Sear Scallops

• 1 pounds U10-20 sea scallops
• 2 tablespoons avocado or neutral oil
• Fine sea salt

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Instructions

Roasted Tomatillo Avocado Salsa

1. Remove the husks from the tomatillos. Wash them well to remove the sticky film.
2. Cut the tomatillos in half. 
3. Prepare your grill for direct grilling. Heat it to between 400-450 degrees. Make sure your grates are clean.
4. Place the tomatillos, scallions, and serrano on the hot grates. Rotate them every minute or so until all sides are charred. Remove from the grill.
5. Roughly chop the scallions, cilantro, tomatillos, and avocado.
6. Place all of the ingredients except for the cilantro into a food processor or blender. Blend until smooth.
7. Add the cilantro and pulse until chopped.
8. Taste and add any additional salt or lime juice if desired.

Seared Scallops

1. Heat a large skillet or cast-iron pan over medium-high heat. Add oil.
2. Remove the side muscle from the scallops. Thoroughly pat them dry with paper towel.
3. Lightly season one side of the scallops with a pinch of fine sea salt.
4. Once the oil is rippling, almost smoking, place the scallops into the pan, pressing down slightly to make sure they make full contact. Be careful not to overcrowd the pan.
5. Allow the first side to cook for 2 minutes. You will begin to see white creep up the sides.
6. When the scallops easily release, flip them over and cook for another 60-90 seconds. They should be firm to the touch but still have spring. They’re internal temperature should be between 115-120 degrees.
7. Remove from the pan.
8. To plate, serve with the roasted tomatillo avocado salsa. Enjoy!

Notes

1. If you don’t have a grill you can roast the tomatillos, scallions, and serrano in the oven. Heat it to 400 degrees. Place the vegetables on a sheet pan and allow them to cook for 10 minutes. After 10 minutes flip them over. You may want to remove the scallions at this time. Cook for another 5-10 minutes until all sides are charred.
2. For less heat replace the serrano pepper with 1/2 a jalapeno. Make sure the seeds and ribs are removed.
3. For a less tangy salsa, add 1 teaspoon of honey or agave.