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
Yields 2-4 Servings
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
Lemon or lime wedges
Tostadas or warm tortillas
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.
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.
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.
Tips~ Serve with red chile infused tortillas. Type red chile tortillas into search bar for full recipe.
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.