Scallops in Salsa Verde
Ingredients:
1/2 lb bay or calico scallops
3 or 4 yellow pear tomatoes
1 small squash, yellow or zucchini
1 roasted, peeled Poblano
2 Tbsp cilantro, finely chopped
1 Tbsp butter
Olive oil
Tomatillo sauce (see below)
Salt and pepper to taste
Preparation:
Dice vegetables to size of scallops. Preheat pan. Saute in olive oil at high heat for two minutes. Stir lightly and continuously,. Add scallops, 1/4 cup of tomatillo sauce and 2 Tbsp of fish or vegetable stock. Finish with cilantro. Swirl in butter, and salt and pepper to taste.
Ingredients for Tomatillo Sauce (1 cup):
8 to 10 tomatillos
1/2 roasted, peeled pablano
1 clove of garlic
1/2 bunch of cilantro, coarsely chopped
Salt and pepper to taste
Preparation for Tomatillo Sauce:
Grill of broil tomatillos until slightly charred and bubbly. Soften garlic in pan or under broiler. Blend all. Adjust seasoning.
Serves 1
Courtesy of Chef David Traylor, Consulting Chef, Hotel Finisterra, Cabo San Lucas, home of the renowned Blue Marlin restaurant.
 Hotel Finisterra |
 Melia San Lucas |