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Tomatillo, Cilantro and Lime-Macerated Scallops

1 pound large scallops

1/2 cup lime juice, plus more for seasoning

3 Tbsp. olive oil

1/2 red onion, sliced

1 cucumber, sliced

1 bunch cilantro

1/4 cup white onion, chopped

4-6 serrano chiles


Water, as needed


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Avocado, thinly sliced

Cilantro sprigs

Slice the scallops into rounds about 1/4 inch thick and place into a bowl.  Mix in with sliced red onion and cucumber, and season with salt, pepper, olive oil and lime juice. Refrigerate until ready to serve.

Place the chopped onion in a strainer, and blanch in salted, boiling water for 10 seconds. Remove from water and shake strainer to remove excess water. Do not discard the water. 

Blanch the tomatillo in the same salted, boiling water for about 30 seconds. Peel the papery skin off while still hot. Rinse under running, cold water making sure they are no longer sticky. Cut into quarters.

Blend the tomatillo, cilantro, blanched chopped onion, serrano chilies with ice and just enough cold water to make a sauce. Season with salt and plenty of lime juice. Refrigerate until ready to serve. 

When ready to serve, pour the cold sauce over the scallops. Garnish with avocado slices and cilantro. Serve with tostadas or saltine crackers. 

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