Adapted from “Amor y Tacos,” by Deborah Schneider (Stewart Tabori & Chang). Serves 6.
Ingredients
6 medium tomatillos, husked, washed and quartered
2-4 large jalapeños, stemmed and roughly chopped (not seeded), more or less to taste
1 cup packed cilantro, leaves and small stems only (about 1 medium bunch)
1 1/2 teaspoons kosher salt
1 pound very fresh, dry-pack scallops
1/4 cup freshly squeezed lime juice
1 hothouse cucumber, peeled, halved lengthwise, and sliced very thin
1/2 red onion, peeled and sliced paper-thin
1/4 cup julienned red bell pepper
Directions
Place half the jalapeño pieces in a food processor with the tomatillos, cilantro and salt. Puree to a smooth, bright-green sauce, scraping the sides of the bowl several times. Taste for heat — the sauce should be very spicy. Add more jalapeños as needed.
Pat the scallops dry and remove the fibrous muscle from the sides. Cut each scallop into slices about 1/4 inch thick. Toss the scallops with the lime juice so they are coated on all sides. Combine the jalapeño salsa with the cucumbers and onions, then fold in the scallops. Serve right away in a chilled bowl, with julienned red bell pepper on top.
