Seared Scallop Aguachile
with Homemade Tortilla Chips & Avocado Purée
Cooking time
40 minutes
Servings
2/4
Calories
640 /serving
That fiesta of tomatillos and cilantro is telling you that aguachile is a Mexican relative of Peruvian ceviche. We’re mixing it up with melt-in-your-mouth seared scallops, with spiciness from jalapeño, and a change in texture from homebaked tortilla chips for dipping into avocado purée.
We will send you:
- 340g Scallops
- 14g Cilantro
- 2 Cucumbers
- 1 Lime
- 225g Tomatillos
- 100g Radishes
- 1 Jalapeño pepper
- 1 Shallot (or onion)
- 114g Avocado purée
- 6 Wheat flour tortillas
- 6g America Latina spices (garlic, salt, cumin, oregano, onion, paprika, tomato powder, ancho, red pepper, green pepper, white sesame, coriander, chili, canola oil, Cayenne pepper, cellulose fiber)
Contains: Scallops • Sesame • Sulphites • Wheat
You will need:
Grater
Large pan
Oil
Parchment paper
Salt & pepper (S&P)
Sheet pan
Total Fat
20 g
Saturated Fat
4 g
Sodium
1560 mg
Total Carb
81 g
Sugars
11 g
Protein
34 g
Fibre
10 g
Preparation
Make the tortilla chips
- Preheat the oven to 450°F.
- Stack the tortillas and cut into 8 wedges.
- On a lined sheet pan, toss with a drizzle of oil, ½ the spices and S&P.
- Bake, flipping halfway, 5 to 7 min., until crispy.
Mise en place
- Meanwhile, remove the husks from the tomatillos and grate into a medium bowl; season with S&P.
- Pick ½ the cilantro leaves off the stems; roughly chop the remaining leaves and stems.
- Juice the lime.
- Small-dice the radishes and cucumbers.
- Halve, peel and thinly slice the shallot. In a small bowl, combine with ½ the lime juice, 1 tbsp warm water (double for 4 portions) and S&P.
- Thinly slice the jalapeño crosswise, discarding the stem, ribs and seeds.
Make the aguachile sauce
- To the bowl of tomatillos, add the chopped cilantro; stir well.
Cook the scallops
- Rinse the scallops under cold water and pat dry; season with the remaining spices and S&P. If necessary, remove the muscle on the edge.
- In a large pan, heat a drizzle of oil on medium.
- Add the scallops* and cook, 1 to 2 min. per side, until cooked as desired.
- Transfer to a paper towel-lined plate.
Make the salad
- In a large bowl, combine the cucumbers, radishes, ½ the jalapeño, ½ the shallot, the remaining lime juice and S&P.
Plate your dish
- Divide the aguachile sauce between your bowls.
- Top with the salad and scallops.
- Garnish with the remaining cilantro, shallot and jalapeño.
- Serve the tortilla chips and avocado purée on the side. Bon appétit!
*Health Canada recommends cooking shellfish to a minimum internal temperature of 74°C.
