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All RecipesSeafood

Recipe from Weber's Charcoal Grilling™ by Jamie Purviance

Veracruz Scallops with Cool Green Chile Sauce

  • People

    Serves 4 to 6

  • Prep Time

    20 mins

  • Grilling Time

    7 to 11 mins

Serves 4 to 6
Prep Time
20 mins
Grilling Time
7 to 11 mins

the Ingredients

20160920144553 Cg Seafood 11


  • 3 long Anaheim chile peppers
  • 3 scallions (white and green parts), coarsely chopped
  • ¼ cup loosely packed fresh cilantro leaves and tender stems
  • 1 small garlic clove
  • ½ cup sour cream
  • ½ cup mayonnaise
  • Finely grated zest and juice of 1 lime
  • ¼ teaspoon kosher salt


  • 1 teaspoon pure chile powder
  • 1 teaspoon paprika
  • 1 teaspoon kosher salt
  • ½ teaspoon ground cumin
  • ½ teaspoon dried oregano
  • ¼ teaspoon freshly ground black pepper
  • 24 large sea scallops, each about 2 ounces
  • Vegetable oil
  • Finely grated zest and juice of 1 lime


  • 01 Prepare the grill for direct cooking over high heat (450° to 550°F
  • 02 Grill the chile peppers over direct high heat, with the lid open, until blackened and blistered in spots all over, 3 to 5 minutes, turning occasionally. Remove the chiles from the grill. When cool enough to handle, remove and discard the stem ends. Using a sharp knife, scrape off and discard nearly all the blackened skins. Coarsely chop the remaining parts of the chiles and drop them into a food processor or blender. Add the scallions, cilantro, and garlic. Process to make a coarse paste, scraping down the inside of the bowl once or twice. Add the remaining sauce ingredients and process to create a smooth sauce, 1 to 2 minutes. If the sauce seems too thick, add a little water and adjust the seasonings.
  • 03 In a small bowl mix the rub ingredients.
  • 04 Rinse the scallops under cold water and remove the small, tough muscle that might be left on each one. Place the scallops in a large bowl and add enough oil to coat them lightly. Add the rub, lime zest, and lime juice. Mix well to coat the scallops evenly.
  • 05 Grill the scallops over direct high heat, with the lid closed, until slightly firm on the surface and opaque in the center (check by cutting one open), 4 to 6 minutes, turning once. Remove from the grill and serve warm with the sauce.

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