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Embracing my Mexican heritage and sharing all the wonderful flavors, colors and foods I grew up with. Join me on this journey as I also learn new foods and cooking techniques. Dedicated to my parents Ramiro and Blanca.

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Home » Mariscos~Seafood » Scallops a La Diabla

Scallops a La Diabla

August 28, 2016Leave a Comment

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Scallops a La Diabla

Scallops a La Diabla is yet another dish inspired by chef Rick Bayless. I am realy enjoying this new series of Taco Tuesday videos he is sharing every week. On this week he prepared a spicy scallop dish for tacos. I took advantage that I still had some of my chile pulla adobo sauce left and was looking forward to trying it with the scallops. The sauce you choose to use can be as mild or as spicy as you like. The larger dried peppers are typically more mild and would be delicious. You could prepare a spicy salsa of chile pulla or chile de arbol on the side for those who enjoy spicier foods. One of the best tools in my kitchen for preparing authentic Mexican sauces is an inexpensive wire mesh strainer. I cannot say enough of the importance of a good blender too, but straining the chile sauce yields a beautiful smooth and silky sauce. Taco Tuesday happens several times a week in our house and the filling possibilities are endless! #tacoseveryday #mexicanfood

 

Scallops a La Diabla

Scallops a La Diabla

Yields 2-4 Servings

Ingredients

Grapeseed oil
1 small sweet onion
3 cloves garlic
salt and pepper, to taste
1 1/2 pounds bay scallops
3/4 -1 cup chile pulla adobo
Chopped cilantro
Lemon or lime wedges
Tostadas or warm tortillas

 

Scallops a La Diabla

Directions

Preheat 2 tablespoons of oil to medium heat for a few minutes.

Add the onions and garlic. Season with salt and pepper to taste. Saute a for 8-10 minutes, stirring often.

Remove  the onions and garlic from the pan. Add 1/2 tablespoon more of oil to pan. Turn the heat up slightly and let it get hot for a minute.

Season the scallops with salt and pepper and sear in hot oil, tossing as needed. Cook for just 1-2 minutes.

Add the chile pulla adobo. Stir well to combine and cook just  until sauce is warmed through. Fold the onions and garlic back in.  Serve right away with tostadas or warm corn tortillas. Garnish with cilantro en lemon wedges. Yields 2-4 servings.

Scallops a La Diabla- Chile Pulla Adobo

 

Click onto picture above to see full recipe for chile pulla adobo on site. Any chile sauce prepared from dried peppers will work fine for this recipe. Type in dried chiles into search bar for more options.

Scallops a La Diabla

Tips~ To ensure that you do not overcook your seafood, you could season and sear the scallops first and reserve. Once the sauce is simmering, add them back in and heat just until warmed through. 

Scallops a La Diabla

Tips~ Serve with red chile infused tortillas. Type red chile tortillas into search bar for full recipe.

Scallops a La Diabla

Just for fun, I share one of the pictures from my phone. I enjoy how whimsical some of the images appear compared to the other camera.

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Filed Under: Mariscos~Seafood Tagged With: Mariscos, New Post, Scallops, Seafood, Spicy Foods

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Welcome!

Hi, my name is Sonia Mendez Garcia. My parents Ramiro and Blanca Mendez moved to the United States from Monterrey, Mexico in 1963. I am first generation Mexican American born in Los Angeles, California. Cooking has always been one of my passions in life. This is my journey and I can't wait to see what the future holds. Read More…

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