Seared Sea Scallops With Chili Dipping Sauce
serves 4
Recipe from Andrew Schloss
You'll probably have a lot more sauce than you need. Save it to use for something else, such as drizzling over a sandwich or using as a flavoring for steamed rice and vegetables.
This recipe is part of Andrew Schloss's Sunday Dinners.
ingredients
sauce:
2 diced ancho chilies, stemmed and seeded
1 dried pasilla chili, stemmed and seeded
1 cup hot water
1/2 medium onion, chopped
1/2 bulb fennel, diced
1 tablespoons olive oil
1/2 teaspoon ground cumin
1/2 teaspoon ground aniseed
1/8 teaspoon dried oregano
2 cloves garlic, finely chopped
2 plum tomatoes, peeled and chopped
3/4 teaspoons sugar
1/2 tablespoon cider vinegar
1/4 cup chicken broth
scallops
1 tablespoon balsamic vinegar
1/2 lemon, juiced
1 1/2 pounds large sea scallops
1 tablespoon plus 1 teaspoon olive oil
1 teaspoon ground coriander
Steamed rice or warmed tortillas, for serving
timer
prep: 20 minutes
total: 1 hour
tools
heat-safe bowl
medium saucepan
food processor (or blender)
large skillet
instructions
1. Break the ancho and pasilla chilies into small pieces and soak in the hot water until softened, about 10 minutes. Remove the chilies and finely chop them. Set aside the chilies and the soaking liquid separately.
2. Sauté the onion and fennel in the olive oil in a medium saucepan until softened. Add the cumin, aniseed, oregano and garlic and cook for another minute. Add the tomatoes, sugar, vinegar, chili soaking liquid, and chicken broth. Bring to a boil and adjust the seasoning with salt. Simmer until thickened.
3. Puree the sauce, vinegar, and lemon juice in a food processor or blender. Transfer to a small pan and bring to a boil. Remove from heat and keep warm.
4. Remove any hard parts from the sides of the scallops. Slice the scallops in half horizontally. Toss the scallops with 1 teaspoon of the olive oil and sprinkle with coriander, salt and pepper.
5. Heat 1 tablespoon of olive oil in a large heavy skillet over high heat. Brown the scallops on both sides, about 1 minute per side. Transfer to a platter. Allow to rest for one minute. Pour any juices that collect on the platter into the sauce. Stir to combine. Serve the scallops with the sauce in a bowl for dipping, along with rice or warm tortillas.
