They just keep coming up with these great recipes, folks, and I, for one, am very happy about that, especially since this one is seafood. We won't make you go to a website for this one. We'll just give you the whole enchilada right here in this blog post. Okay? By the way, this one was found in a "make it quick" bunch of recipes, so it would be good for a quick lunch or dinner.
Ingredients: 1 lime, 1/2 cup mayonnaise (regular or light), 1 teaspoon adobo sauce (from a 7 - ounce can of chipotle chiles), 2 teaspoons olive oil, 1 1/2 pounds scallops, 1/4 teaspoon salt, 1/4 teaspoon pepper
Preparation:
1. Cut lime in half and squeeze juice into s small bowl. Remove seeds, then stir in mayonnaise.
2. Add 1 teaspoon adobo sauce from the can of chiles to the lime/mayo mix.
3. Stir mayo mix and set aside.
4. Heat oil in a large skillet over medium-high heat.
5. While the oil is heating, rinse the scallops and pat dry.
6. Add the scallops to the hot skillet, and season with salt and pepper. Saute the scallops on 1st side 1-2 minutes. Then turn and cook second side 2 to 3 minutes, or until golden brown.
7. Transfer scallops to a serving dish and serve with the lime mayonnaise.
One more thing. To save the chiles in adobo sauce, chop the chiles in their sauce and freeze the mixture in ice-cube trays, measuring 1/2 tablespoon for each "cube." When frozen, transfer cubes to a resealable plastic bag and keep in freezer. Then you can easily get the amount of chile in adobo you need later for such things as sauces, marinades and chili.
This recipe is a serving for two, so you may want to do it when you want to have a special, "intimate" dinner. It would be extra special served with guacamole and/or a salad. Enjoy!
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