Name: Amaya Modern Mexicans Mariscos Al Fuego Recipe
Cook time: 30 min
Total time: 30 min
Yield: 2 servings
Cuisine: Mexican
Ingredients: 1 lb large shrimp (peeled, deveined, tails on or off per preference); 8 oz scallops (dry, patted very dry); 6 tbsp unsalted butter; 1 tbsp extra-virgin olive oil; 4 each anchovy fillets (packed in oil), finely chopped; 3 clove garlic cloves, finely minced; 1 tsp lemon zest (from 1 lemon); 1 tbsp fresh lemon juice; 0.5 tsp black pepper; 0.5 tsp smoked paprika (optional, for color and mild smokiness); 1 tbsp fresh lime juice; 0.5 tsp ground cumin; 0.5 tsp chipotle powder or ancho chile powder; 1 tsp kosher salt; 0.5 tsp freshly ground black pepper; 1 tbsp olive oil (for grilling/searing); 2 tbsp fresh cilantro, chopped; 4 each lemon wedges; 3 each thinly sliced radish (optional, for crunch)

Method

Prep Seafood

Clean and dry

Rinse shrimp and scallops under cold water. Pat thoroughly dry with paper towels — removing surface moisture is essential for good sear. If shrimp still have tails and you prefer them removed, trim now.

Place seafood in a bowl and drizzle with 1 tablespoon olive oil, 1 tablespoon lime juice, 0.5 tsp cumin, 0.5 tsp chipotle or ancho powder, 1 tsp kosher salt and 0.5 tsp black pepper. Toss gently to combine, then let sit at room temperature for 10–15 minutes (no more than 30 minutes) while you make the bagna cauda butter and heat your cooking surface.

Make Bagna Cauda Butter

Melt and infuse

In a small saucepan over low heat, combine 6 tbsp unsalted butter and 1 tbsp extra-virgin olive oil. Melt slowly until butter is fully liquid but not browned.

Add aromatics

Add 3 minced garlic cloves and 4 finely chopped anchovy fillets to the melted butter. Keep heat low and cook, stirring, until anchovies have melted into the butter and garlic is softened but not browned, about 2–3 minutes.

Finish bagna cauda butter

Off the heat, stir in 1 tsp lemon zest, 1 tbsp fresh lemon juice, 0.5 tsp smoked paprika (optional) and 0.5 tsp black pepper. Taste and adjust salt only if needed (anchovies are salty). Keep warm over the lowest heat or transfer to a heatproof bowl and set near the cooking surface so it stays liquid.

Cook Seafood Al Fuego

Preheat

Preheat a heavy cast-iron skillet or grill to medium-high. You want it hot enough to produce a quick sear but not so hot that the butter will burn immediately. If using a skillet, add a thin film of oil and heat until shimmering.

Sear scallops

Pat scallops again briefly to ensure dryness. Season lightly with a pinch of salt. Place scallops in the hot skillet spaced apart. Sear without moving until a golden-brown crust forms, about 1.5–2 minutes per side depending on size. Remove scallops to a plate and tent loosely with foil.

Cook shrimp

Add a little additional oil to skillet if needed. Place shrimp in a single layer and cook about 1.5–2 minutes per side, until opaque and just firm. Do not overcook. When shrimp are nearly done, spoon some of the warm bagna cauda butter into the pan and toss shrimp briefly to coat and finish cooking, about 30 seconds.

Return scallops to skillet for 15–30 seconds with a small spoonful of bagna cauda butter to warm them through and glaze both proteins. Remove everything to a warmed serving platter.

Assemble & Garnish

Spoon any remaining bagna cauda butter over the shrimp and scallops (reserve a little for finishing if desired). Scatter 2 tbsp chopped cilantro and thinly sliced radish over the top.

Serve immediately with lemon wedges on the side for additional acid. Offer warm tortillas, grilled bread, or steamed rice as desired.