Scallops In Adobo

Course : Seafoods
Serves: 4
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4 medium ancho chiles
2 teaspoons garlic chopped
1/4 teaspoon ground cumin
1/2 teaspoon dried oregano
1/4 teaspoon dried marjoram
1/4 teaspoon ground cinnamon
3 tablespoons vinegar
1/2 cup orange juice
1/2 teaspoon salt
1 pound sea scallops
2 tablespoons olive oil
2 cups fresh or frozen corn kernels
3 medium poblano peppers -- roasted and peeled, cut into strips
2 bunches green onions -- sliced
4 medium tomatoes -- peeled, seeded, and chopped
1 teaspoon salt and pepper -- to taste

Preparation / Directions:

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.


Nutritional Information:

225 Calories (kcal); 8g Total Fat; (31% calories from fat); 21g Protein; 18g Carbohydrate; 37mg Cholesterol; 466mg Sodium

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