Recipe

Cornmeal Crusted Scallops With Chipotle Lime Vinaigrette Recipe


Cornmeal Crusted Scallops With Chipotle Lime Vinaigrette Recipe Crabhappychick / All my dishes
2 months, 3 weeks ago
So yummy! Sweet scallops contrast so nicely with the zip of the chipotle lime vinaigrette and the crunch of the cornmeal. A real keeper. Got it off the internet.
Prep:10m Cook:4m Servings:4

Crabhappych

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Ingredients
  • 3 tablespoons extra virgin olive oil
  • 3 tablespoons fresh lime juice
  • 2 tablespoons sugar
  • 1/2 teaspoon salt
  • freshly ground black pepper, to taste
  • 1/2 teaspoon cumin
  • 2 cloves garlic, minced
  • 1 whole chipotle chile canned in adobo, pureed or minced
  • 1 ear corn, kernels cut from cob
  • 1 tablespoon cilantro, finely chopped
  • 1 pound sea scallops, tough muscle removed
  • 3/4 cup yellow cornmeal
  • 1/4 teaspoon cumin
  • 1/2 teaspoon chili powder, ancho variety
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 tablespoons butter
  • 1 tablespoon canola oil
  • lime wedes, for garnish

Directions
  1. In small bowl, combine the oil, lime juice, sugar, salt, pepper, cumin, garlic, chile pepper, corn, and cilantro. Let sit for at least 30 minutes.
  2. Meanwhile, in a small bowl, combine the cornmeal, cumin, salt and black pepper. Toss the scallops in the dry mixture and set aside.
  3. Melt the butter in a large skillet. Add the scallops and cook 2-4 minutes, turning once, until browned on both sides.
  4. Drizzle the scallops with the vinaigrette and garnish with lime wedges.

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Comments

tazoncaffeine 1 month, 1 week ago said:
I'll have to tone the the heat a bit but boy does this look good! :-)


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