Preparation:
Soak the ancho chiles for 1 hour in hot water. Drain and save the water. Seed the chiles and put them in a blender with the rest of the adobo ingredients. Blend until smooth, adding chile water as needed. Transfer to a bowl, toss the scallops in the adobo, and refrigerate for 4 hours.
Lift the scallops out of the adobo, letting the excess fall off. Heat the olive oil over high heat in a skillet and saute the scallops until seared, about 1 minute per side. Add the corn, poblanos, green onions, and tomatoes. Stir until the scallops are cooked, approximately 4 minutes. Correct the seasoning and serve over green rice.
Notes: Adobo is the general name for chile or chile-tomato sauces heavily spiked with vinegar and/or citrus juices and spices. If you want to serve this with wine, be careful not to overdo the acid ingredients; otherwise, serve with beer. |
