Grilled Scallops In Pumpkin Seed Sauce Recipe

Name: Grilled Scallops In Pumpkin Seed Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 lbs sea scallops; 4 tablespoons canola oil; salt and pepper; Pumpkin Seed Sauce; 3 cups pumpkin seeds, raw, hulled and toasted; 2 poblano peppers, roasted, peeled, seeded and chopped; 2 red bell peppers, roasted, peeled, seeded and chopped; 12 shallots, chopped; 1 bunch cilantro, chopped; 20 garlic cloves, peeled and chopped; 1 bunch Italian parsley, chopped; 4 limes, juice of; 3 jalapeno peppers, seeded and chopped; 16 tomatillos, quartered; salt and pepper; 6 ounces olive oil; 1/2 cup water (up to 1 cup); Roasted Pepper Vinaigrette; 2 poblano peppers, roasted, peeled, seeded and cut into small dice; 1 red bell pepper, roasted, peeled, seeded and cut into small dice; 1/2 cup hot pepper vinegar; 1 cup olive oil; salt and pepper; Tomato Salsa; 1 white onion, small dice; 16 roma tomatoes, chopped; 1/4 bunch cilantro, minced; 2 teaspoons sugar; 2 teaspoons salt; 2 limes, juice of

Servings: persons

3 lbs sea scallops
4 tablespoons canola oil
salt and pepper
Pumpkin Seed Sauce
3 cups pumpkin seeds, raw, hulled and toasted
2 poblano peppers, roasted, peeled, seeded and chopped
2 red bell peppers, roasted, peeled, seeded and chopped
12 shallots, chopped
1 bunch cilantro, chopped
20 garlic cloves, peeled and chopped
1 bunch Italian parsley, chopped
4 limes, juice of
3 jalapeno peppers, seeded and chopped
16 tomatillos, quartered
salt and pepper
6 ounces olive oil
1/2 cup water (up to 1 cup)
Roasted Pepper Vinaigrette
2 poblano peppers, roasted, peeled, seeded and cut into small dice
1 red bell pepper, roasted, peeled, seeded and cut into small dice
1/2 cup hot pepper vinegar
1 cup olive oil
salt and pepper
Tomato Salsa
1 white onion, small dice
16 roma tomatoes, chopped
1/4 bunch cilantro, minced
2 teaspoons sugar
2 teaspoons salt
2 limes, juice of
1/4 cup mexican beer
Garnish
1 cup pumpkin seeds, roasted
1/4 bunch cilantro

1
PUMPKIN SEED SAUCE: Put shallots, cilantro, garlic and parsley into food processor.
2
Pulse until finely chopped Add remaining ingredients (except oil and water) and puree until smooth.
3
Season With machine running, pour in olive oil slowly.
4
Thin with water to desired consistence.
5
Add water a little bit at a time.
6
ROASTED PEPPER VINAIGRETTE: Whisk together the hot pepper vinegar and olive oil.
7
Stir in diced peppers.
8
TOMATO SALSA: Combine all ingredients and mix well.
9
ASSEMBLY: Put 5 scallops on a wooden skewer for each portion, brush with canola oil, season and grill until just done.
10
Scallops can be broiled or sauteed as well.
11
Spoon 1/2 cup of pumpkin seed sauce on each plate and spread to cover evenly.
12
Arrange scallops in a circle around plate.
13
Spoon 1 tsp of vinaigrette over each scallop.
14
Spoon 1/2 cup tomato salsa in center of plate.
15
Sprinkle each plate with 2 tablespoons of pumpkin seeds and garnish with cilantro.

2021

kcal

Calories

118

Fat

220

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 34 ingredients. The key ingredients include: 3 lbs sea scallops, 4 tablespoons canola oil, salt and pepper, Pumpkin Seed Sauce, and more.

Yes, Grilled Scallops In Pumpkin Seed Sauce falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Grilled Scallops In Pumpkin Seed Sauce

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