|Prep Time:||15 minutes|
Aguachile, literally meaning chilli water, is traditionally made with chillies, coriander, onion, lime and water. This sauce has all that except with juicy, acidic tomatillos replacing the water. What you end up with is a thin, spoonable sauce to douse the seafood in. Our scallops aguachile is a sensational labour light entree that would suit any venue wanting to impress patrons but without creating kitchen stress.
Note: Sometimes called Mexican green tomatoes, the tomatillo looks like a small green tomato with a papery covering or husk. It is in the same family as a tomato, but tomatillas have a distinctive tart flavour. For a tomatillo substitute, buy underripe tomatoes and add a squeeze of lime juice.
For our scallops aguachile we use Pacific West’s scallops roe off.
- 12 Pacific West Scallops Roe off
- 1 serrano chilli or jalapeño, seeds removed, chopped
- ½ cup coriander leaves with tender stems, plus more for serving
- ½ hothouse English cucumber, thinly sliced
- ½ small white onion, thinly sliced into rings, divided
- 2 tbs fresh lime juice
- 4 tomatillos (about 200 gms), husks removed, rinsed, coarsely chopped
- flaky sea salt
- Kosher salt, freshly ground pepper
- Olive oil (for drizzling)
For our scallops aguachile
Process tomatillos, chilli, lime juice, half of onion, and ½ cup coriander in a food processor until it is not completely smooth. You are looking for a spoonable sauce – you should still be able to see flecks of coriander. Season with kosher salt and pepper. Thinly slice scallops crosswise into thirds so you’ve got three thin, round slices out of each scallop. Divide among shallow bowls and spoon some sauce over and around scallops. Top with cucumber, remaining onion, and more coriander. Drizzle with oil and sprinkle with sea salt.
Wild Caught, North Atlantic scallops caught off the coast of the USA, Large roe off scallops known for their sweet taste.VIEW PRODUCT