Seared Scallop Aguachile

The foundation of this delicious seafood recipe for Cinco de Mayo is aguachile, which translates to "chili water" in Spanish. To create the aguachile, we blend together fresh cucumbers, jalapeños, cilantro, and parsley with lime juice before straining the mixture and seasoning it with salt, pepper, and our Cilantro & Red Onion Infused Olive Oil. We then use this oil to sear the scallops, bringing out the full range of flavors and enhancing the freshness of the ingredients. Unlike traditional Mexican ceviches that marinate the seafood in acidic liquid, aguachiles are served by pouring the liquid over the seafood just before serving, allowing the flavors of the fresh ingredients to shine through.

Ingredients: 

Seared Scallops: 

1lb. raw scallops 

1/2 teaspoon Fleur de Sel 

1/4 teaspoon black pepper 

2 tablespoons Cilantro & Red Onion Infused Olive Oil (plus extra for drizzling) 

Aguachile: 

1 cup cucumber, diced 

1 cup fresh cilantro leaves 

1 cup fresh parsley leaves 

1 jalapeño, seeded and diced 

2 limes, juiced 

1/2 teaspoon Fleur de Sel

Pinch of black pepper 

1/4 cup cucumber, sliced 

1/4 cup pickled red onion slices 

1 tablespoon fresh cilantro, chopped (or whole leaves for garnish) 

Corn tortilla chips

Instructions 

Pat scallops thoroughly dry with paper towels and season with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Once the oil is hot, working in batches if necessary, place the scallops in the skillet and sear for approximately 1-2 minutes per side or until nicely browned. Remove from the skillet and set aside to rest and cool while you assemble the aguachile. Place cucumber, cilantro, parsley, jalapeño, and lime juice in a blender or food processor, and puree until smooth. Strain the mixture through a fine mesh strainer and season the liquid with salt and pepper. Pour the aguachile liquid into a shallow bowl and top with seared scallops. Garnish with cucumber slices, pickled onions, and cilantro, drizzle with some reserved olive oil, and serve with tortilla chips on the side for dipping, scooping, and savoring.