Conico Azul Tlaxcala Recipe

Directions

1. 1

   Prepare the Guajillo Aioli

   Start by rehydrating the guajillo peppers. Place them in a bowl of hot water for 15-20 minutes until softened.

2. 2

   Make the Aioli

   In a blender or food processor, combine the rehydrated guajillo peppers (stems and seeds removed), garlic, mayonnaise, olive oil, salt, and black pepper. Blend until smooth and adjust seasoning as needed. Set aside.

3. 3

   Prepare the Tomatillo Salsa

   While the aioli is blending, remove the husks from the tomatillos and rinse them under water. Cut them into quarters.

4. 4

   Blend Tomatillo Salsa

   In a blender, combine the tomatillos, juice of 2 limes, and a pinch of salt. Blend until you have a chunky salsa consistency. Adjust seasoning if needed.

5. 5

   Prepare the Scallops

   Rinse the live sea scallops under cold water and pat them dry with a paper towel.

6. 6

   Cook the Scallops

   In a hot skillet, add a drizzle of olive oil. Sear the scallops on high heat for about 1-2 minutes on each side until they are golden brown and cooked through.

7. 7

   Plate the Dish

   On a serving plate, arrange the seared scallops. Drizzle with guajillo aioli and top with tomatillo salsa. Squeeze fresh lime juice over the top for added zest.

8. 8

   Serve

   Garnish with lime wedges and serve immediately while the scallops are warm.