Scallops in Chile-Garlic Sauce (Callos de Hacha al Ajillo)

I first tasted this dish with shrimp at the Mexico City outpost of the Veracruz restaurant, Pardiῆos, where they use powdered chicken base instead of salt. I normally would too but did not have any on hand when I tested the recipe.  Try it, you’ll like it.

There the shrimp were swimming in lots of oil that would not do for this section but feel free to do it if you like and be sure to have plenty of bolillos, the delicious slightly sweet Mexican crusty rolls to sop it up with.

2 tablespoons extra-virgin olive oil

4 garlic cloves, crushed

3 New Mexico mild red dried chiles, cut in rounds with a scissor  or sharp knife

3 Anaheim or Texas long green chiles or use jalapenos, seeds removed and cut in rounds

1 pound scallops

Salt to taste

Lime slices

Heat the olive oil over medium heat until rippling  add the garlic and cook, stirring often until golden.  Add the green chiles and cook about I -2 minutes until somewhat softened but still crisp tender.  Add the red chiles and cook stirring for about 1 minute taking care that they don’t burn which might make the dish bitter.

Add the scallops, season with salt to taste,  and cook for about 2 minutes on each side depending on thickness or until just firm to the touch.  Serve immediately with lime slices.

Thanks to the good people at Pisacane,  my local fish store,  for the good prices as I test the recipes for this section.