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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

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

My Personal Notes

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How did you like this recipe?

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.

That's it — enjoy your meal!

Grilled Scallops In Pumpkin Seed Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions