Chimichurri Scallops Recipe
mashed poblano cilantro potatoes, char
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Ingredients
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Poblano-Cilantro Mashed Potatoes
Chimichurri
Scallops & Finishing
Method
Poblano-Cilantro Mashed Potatoes
- 1
Prepare and roast poblanos
Preheat your broiler or gas flame. Lightly coat the poblanos with 1 tsp olive oil. Roast the poblanos on a sheet pan under the broiler or directly over a gas flame, turning occasionally, until skins are blistered and blackened all over (about 8–12 minutes). Transfer to a bowl and cover tightly with plastic wrap or a lid to steam for 10 minutes. This makes the skins easy to peel.
- 2
- 3
Peel and prep poblanos
When poblanos are cool enough to handle, peel off blistered skin (do not obsessively remove every bit), remove stems and seeds, and finely chop the flesh. Reserve any flavorful juices in the bowl.
- 4
Mash potatoes
Warm the milk with the butter in a small saucepan or microwave until butter is melted. Place drained potatoes back in the pot. Add warm milk-butter, chopped roasted poblano, minced 2 garlic cloves, cilantro, remaining 1 tsp salt, and 1/2 tsp black pepper. Mash with a potato masher or use a hand mixer briefly until smooth but a little textured. Taste and adjust seasoning. Keep warm while you cook scallops.
Chimichurri
- 5
Make chimichurri
In a food processor or using a sharp knife, combine parsley, 1/2 cup cilantro, 3 garlic cloves, oregano, red wine vinegar, red pepper flakes, 3/4 tsp kosher salt, and 1/4 tsp black pepper. Pulse or finely chop until finely minced. With the motor running (or by stirring if hand-chopping), slowly drizzle in 1/4 cup extra-virgin olive oil until emulsified but still slightly loose. Taste and adjust vinegar, salt or oil as needed. Let sit at room temperature for at least 10 minutes to allow flavors to marry.
Scallops & Finishing
- 6
- 7
Sear scallops
Heat a large stainless-steel or cast-iron skillet over medium-high heat until very hot (1–2 minutes). Add 2 tbs neutral oil and swirl to coat. Place scallops in the pan spaced apart (work in two batches if needed). Do not move them for 1.5–2 minutes until a deep golden crust forms. Flip and add 1 tbs butter; spoon the melted butter over scallops for 30–45 seconds to finish cooking. Internal doneness: opaque and slightly springy (about 2–3 minutes total per side depending on size). Transfer scallops to a warm plate and tent lightly.
- 8
Plate and finish
Spoon a generous portion of the warm poblano-cilantro mashed potatoes onto each plate. Arrange 4 scallops on top of the mash. Spoon 1–2 tbs chimichurri over or beside the scallops and drizzle any extra chimichurri around the plate. If desired, finish with a squeeze of lemon. Serve immediately.