This is an easy sauce that you can serve with any fish or shellfish.  The picture shows a breaded scallop (with egg, milk & Panko) but I would just pan fry the scallops in olive oil next time. I didn’t make enough sauce either; the recipe below will give you more sauce. Serves 2.

Cilantro Sauce

• 1 cup fresh cilantro
• 1/2 cup fresh lime juice
• 3 scallions
• 1 jalapeno (no seeds)
• 1-2 tbs olive oil

Finely chop the cilantro & scallions. Put in a bowl.  Add lime juice and finely chopped jalapeno.  Add olive oil to create the sauce texture you want–not too thick or thin. (You can use a food processor, but it is not necessary in my opinion.)  Mix and refrigerate while you make the rest of the meal.

Scallops & Angel Hair Pasta

• 7-10 large scallops
• angel hair pasta for 2
• 1/2 cup frozen peas
• 1/4 cup white onion
• EVOO
• salt & pepper

Put the pasta water on to boil.  Chop the white onion and place it in a small bowl of water (takes the edge off). Defrost the peas in the microwave.  After the water is boiling, add salt*, make it like the Mediterranean.

Remove Cilantro Sauce from fridge; bring to room temperature.  Drain the white onions. Microwave the peas in a small bowl.

Heat olive oil in a frying pan.  Add scallops. Salt & pepper to taste. Gently cook them for 3-4 minutes depending on the size.  Remove from heat.

When the pasta is done, drain and add peas, onions and add a little EVOO for texture.

Place the scallops on the pasta, generously dollop the scallops with the Cilantro Sauce.

Pairing

I paired it with Cono Sur Sustainable Agriculture Sauvignon Blanc, San Antonio Valley, Chile, 2008, ($13 or less)  Find it at places like Trader Joe’s, Whole Foods or specialty shops that carry organic wines.  If you can’t find this wine and want to try another Chilean SB, look for one from the Casablanca region which includes the San Antonio Valley.

Tips

• Stainless steal pots can be ruined by salt sitting in them.
• I recommend coated cast iron frying pans because they cook evenly.  Ikea seems to have the best deals.
• Scallops: undercooked is best, overcooking turns them to rubber.

Tags: Chile, cilantro, Food in My Kitchen, pairing, recipe, sauvignon blanc, scallops, wine