Scallops Aquachile

Aguachile is a traditional Mexican dish that is profoundly beautiful. Traditional aquachile features lime, red onion, and raw seafood. Scallops are lightly seared in butter yielding a translucent center and golden edges, topped with fresh lemon zest, dill, Serrano pepper, and pomegranate seeds in a dark cherry “chili water.”

Scallops in Cherry Aquachile

lightly seared scallops with fresh lemon zest, dill, Serrano pepper, and pomegranate seeds in a dark cherry “chili water”
Prep Time 10 mins
Cook Time 5 mins
Total Time 15 mins
Servings 2

Ingredients
  

  • 1 lemon, halved, juiced
  • 1 navel orange, halved, juiced
  • 1 tbsp white granulated sugar
  • 1/2 tsp fine sea salt
  • 1/2 cup 100% cherry juice
  • 1/2 stick unsalted butter
  • 10-12 large “dry” (untreated with phosphates) sea scallops
  • 1/4 tsp fine sea salt
  • 1/4 tsp ground black pepper
  • 1/2 English cucumber, sliced
  • 1/3 cup pomegranate arils
  • 1 lemon, zested
  • 1 serrano pepper, trimmed, sliced
  • 2 tbsp dill, fronds only
  • 2 tbsp EVOO

Instructions
 

  • Dressing | Zest lemon and set aside. Add fresh lemon juice, orange juice, cherry juice, sugar, and salt into a bowl. Whisk until combined.
  • Scallops | Add butter to a skillet or grill frying pan over high heat. When the butter melts, add the scallops. Sprinkle with salt to draw the moisture out. Cook without moving the scallops until grilled, 2 minutes on each side. Season with black pepper. Plate scallops.
  • Assemble | Top scallops with a slice of Serrano pepper, pomegranate, fresh lemon zest, dill and English cucumber slices. Spoon over dressing. Add drops of EVOO for decoration.

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