Scallops in Chile-Garlic Sauce (Callos de hacha al ajillo)
I first tasted this dish with shrimp at the Mexico City outpost of the Veracruz restaurant, Pardiños, where they use powdered chicken base instead of salt. I normally would too but did not have any on hand when I tested the recipe. Try it, you’ll like it. There the shrimp were swimming in lots of oil that would not do for this section but feel free to do it if you like and be sure to have plenty of bolillos, the delicious slightly sweet Mexican crusty rolls to sop it up with.
Ingredients
- 2 tablespoons extra-virgin olive oil
- 4 cloves garlic crushed
- 3 New Mexico mild red dried chiles cut in rounds with scissors or sharp knife
- 3 Anaheim or Texas long green chiles, or use jalapeños seeds removed and cut in rounds
- 1 pound scallops
- Salt to taste
- Lime slices
Instructions
- Heat the olive oil over medium heat until rippling add the garlic and cook, stirring often until golden. Add the green chiles and cook about 1-2 minutes until somewhat softened but still crisp tender. Add the red chiles and cook stirring for about 1 minute taking care that they don’t burn which might make the dish bitter.
- Add the scallops, season with salt to taste, and cook for about 2 minutes on each side depending on thickness or until just firm to the touch. Serve immediately with lime slices.
Nutrition
Calories: 157kcalCarbohydrates: 8gProtein: 14gFat: 8gSaturated Fat: 1gTrans Fat: 1gCholesterol: 27mgSodium: 585mgPotassium: 252mgFiber: 2gSugar: 2gVitamin A: 103IUVitamin C: 6mgCalcium: 12mgIron: 1mg
