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Scallops with Roasted Tomatillo Avocado Salsa

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 Scale

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

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.

Find it online: https://beachgirlgrills.com/scallops-with-roasted-tomatillo-avocado-salsa/