Roasted Hatch Chile Seared Scallops burst with delicious fresh, seasonal flavors. The subtle sweetness of the scallops perfectly balances the heat from the peppers. And it's a gorgeous healthy dish!
There's nothing quite like the taste of a perfectly seared scallop. When done properly, it takes just a couple of minutes and will melt in your mouth.
And when you add the sweet and spicy Hatch Chile Butter to them, watch out!
Roasted Hatch Chile Seared Scallops are a crowd pleaser that you will want to make again and again!
How to Sear Scallops
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The first thing to do is remove the side-muscle from the scallop if it's still attached. It's usually orange-ish or can just be more opaque than the rest of the flesh (see above image). Its texture is tougher than the rest of the scallop. Pinch it between your thumb and first-finger, and gently pull it off.
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Season both sides of the scallops with salt and pepper.
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Lightly coat the bottom of a sauté pan with oil or butter. When the pan is very hot (the fat should be bubbling), add the scallops. You should hear a sizzle when the scallops hit the pan -- if you don't, wait! This is the key to the perfect sear.
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Sear the scallops until they are golden brown, 1 to 2 minutes per side. They should be just beginning to crack and still be slightly translucent in the center.
- Remove them from the pan and serve immediately.
You can follow the above instructions for searing scallops with most scallop recipes.
When to Serve Them
- Roasted Hatch Chile Seared Scallops are a fantastic first course or appetizer.
- They also make for a lovely main course. Just add a side salad and maybe a rustic bread.
- For an hors d'oeuvre, you can skip the cilantro and place the scallops on tortilla chips with the salsa on top.
- Sometimes I skip the salsa and add the scallops to pasta with a little bit more of the Hatch Chile Butter.
Recipe Tips and Substitutions
- When searing scallops (as mentioned above), the pan must be super hot before you add them. If you don't hear that sizzling sound when they hit the pan, WAIT. Otherwise, you won't get the beautiful golden "crust."
- Scallops can go from perfectly tender and buttery to too tough in a matter of seconds. Remove them from the pan as soon as they're golden and you see the cracking on top.
- Not a cilantro fan? Skip it. You can use any fresh herbs you like to garnish the plate, or none at all.
- These Hatch Chile Scallops are best right out of the pan!
I hope you love Roasted Hatch Chile Seared Scallops as much as I do!
More Hatch Chile and scallop recipes:
And here are a dozen more of my favorite Hatch recipes.
Roasted Hatch Chile Seared Scallops
Roasted Hatch Chile Seared Scallops burst with delicious fresh, seasonal flavors. The subtle sweetness of the scallops perfectly balances the heat from the peppers. And it's a gorgeous dish!
*Please note the "pre-prep time" below -- making the Hatch Chile Compound Butter adds about 20 minutes or so. Making the butter can be done way ahead of time.
- 1 small bunch fresh cilantro, (washed and dried)
- 6 Sea scallops (these are the larger scallops)
- 2 tablespoons finely chopped washed and dried tomatoes, (seeds removed)
- 2 tablespoons finely chopped avocado (Click here for How to Cut and Peel and Avocado)
- 2 tablespoons roasted, finely chopped Hatch Chiles (Click here for How to Roast and Peel a Pepper)
- 1 tablespoon, plus 2 teaspoons Hatch Chile Butter (Click here for recipe), (divided)
- salt and freshly ground black pepper
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Prepare serving plates. Add a layer of cilantro leaves to two serving plates and set aside.
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Make the topping. In a small bowl, combine the tomato, avocado and roasted Hatch chiles, and set aside.
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Prepare the scallops. Remove the muscle from each scallop (if it hasn't already been removed). You'll recognize the muscle as a thicker portion of the flesh, running up the side of the scallop. It is slightly opaque compared to the rest of the scallop and the texture is firm. (This muscle is unpleasant to eat, and it should always be removed before cooking.) Grab the tab of the muscle firmly, and then gently pull it off the scallop.
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Sear the scallops. Add 1 tablespoon of the Hatch Chile Compound Butter to a large sauté pan and place it over high heat. Season both sides of the scallops with salt and pepper. When the pan is very hot (the butter should be bubbling), add the scallops. You should hear a sizzle when the scallops hit the pan -- if you don't, wait! Sear the scallops until they are golden brown, about 2 minutes per each side. When you flip them, add a touch more of the remaining butter on top of each one. They should be just beginning to crack and still be slightly translucent in the center.
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Plate and serve. Immediately place 3 scallops on each of the cilantro-garnished serving plates, and then "sprinkle" the tomato-avocado-roasted Hatch mixture over them.
sippitysup
Hatch chilies everywhere I turn. It's like the attack of the little green men. XOGREG
valentina
It's a good attack. 😉
prescilla senn
My husband and I are from New Mexico and now live in Chicago. We have our chili sent to us from Hatch, red and green. We use it to make green chili cheeseburgers, omelets, enchiladas, and just about everything else we eat. I have 25 pounds sent every August and we roast it immediately. Our neighbors in Chicago tell us "what is that wonderful aroma?". I don't know what we would do without it for smothering it on a grilled steak with fresh flour tortillas that we make ourselves (yum yum).
Alejandro Filloy
We live in Costa Rica, and love that spicy latin taste in a lot of your dishes, especially since many of those ingredients are available here. Unfortunately Hatch chilies are not... What is a good alternative in this recipe?
valentina
If you have Poblanos, I think they would be excellent -- not quite as hot as the Hatch can be, but they have heat and a great earthy flavor. They're darker in color and a bit wider than Hatch. You could also use Anaheim Green Chiles -- these are generally mild in flavor, but look just like a Hatch. Enjoy & thanks for visiting my recipes! 🙂
Alejandro Filloy
Thanks for replying, I'give it a shot this week!
valentina
Hope it turns out well. Happy cooking! 🙂
Colette
Haven't tasted the hatch peps yet. You've got me convinced. I'm picking some up tonight on my way home. xo
valentina
You will love them, Colette! xo
Robin
I was a little worried the hatch chile would overpower the scallops, but it ended up really working! I was surprised! We threw a bag of Weathervane scallops in with our usual Lummi salmon order and couldn't have been happier with this recipe.
valentina
Hi Robin, Thanks so much for writing in. So happy you liked this recipe. It's one of our favorites, and one of the reasons we try to keep roasted hatch chiles in the freezer off season. And thanks for visiting COTW! 🙂 ~Valentina
Marissa
Your scallops are seared to perfection, Valentina. And I love the sound of this hatch chile topping to play off the sweet, rich flavors. My mouth is literally watering.
valentina
Thank you, Marissa! Hope you try them. 🙂 ~Valentina
Kathy @ Beyond the Chicken Coop
I love Hatch chiles! I love the smell of them roasting and eating them. Perfect in the butter with the scallops!
valentina
Thanks, Kathy. Hope you enjoy. 🙂 ~Valentina
Christina
Holy smokes! What a fabulous recipe combining two of my very favorite things: scallops and Hatch Chiles! Thanks, Valentina! This is a winner for sure!
Eha
Well, this side of the Pond we have to prepare this moreish dish a little differently 🙂 ! Our scallops are almost always sold with the roe on - methinks that is the best part of the mollusc actually and does make the dish more attractive. And . . . hatch chillies are but rarely sold hereabouts so another green chilli has to be found . . . but coriander is a given in a dish like this . . . one of the most used herbs by everyone . . . lovely . . .
valentina
I think it's such a pretty and interesting presentation with the roe too. I've seen it that way in sushi bars. Thanks so much for visiting, Eha. I always love hearing about things on the other side of the Pond. 🙂 ~Valentina
Ben | Havocinthekitchen
These scallops look terrific - perfect sear!
I love all the flavours and textures going on here, well, probably no cilantro for me 🙂
valentina
Thanks, Ben. Enjoy! (w/o the cilantro) 😉 ~Valentina
David Scott Allen
This is a stunner! Marc and I just drove through Hatch last weekend and stocked up… fresh and dried chiles! I can think of so many perfect uses for this Hatch chile butter. But the scallops? I have to make those as soon as humanly possible!
valentina
Thanks, David. Enjoy! So cool you get to drive through Hatch. 🙂 ~Valentina
Jeff the Chef @ Make It Like a Man!
So, how hot are the chiles? I don't mind heat - I just want to be prepared! I love scallops!
valentina
Hi Jeff. What's so cool about Hatch chiles is that they're labeled "mild" or "hot" in the markets. They come in both mild and hot -- but, you don't have to taste one to find out what you're working with. Enjoy! 🙂 ~Valentina
2pots2cook
Oh boy ! Must get another batch !!!! This looks great Valentina ! xo
valentina
I hope you love them, Davorka. Thanks! 🙂 ~Valentina
Dawn
Next time I'm at the grocery, I'm going to look for scallops and try this recipe!! They look incredible, Valentina! So perfectly cooked and juicy!! I wish I could grab some from my screen (if only, right?!).
valentina
Thanks, Dawn. I hope you enjoy it! 🙂 ~Valentina
John / Kitchen Riffs
Love Hatch chilies! Haven't seen any yet in our market, but I know they're coming. Definitely will have to make this dish -- scallops are Mrs KR's favorite!
valentina
I hope you and Mrs. KR love it! Thanks! 🙂 ~Valentina
Karen (Back Road Journal)
I've eaten scallops many different ways but I've never had them prepared in a southwestern style...they sound terrific!
valentina
Hi Karen. Thanks for visiting, and I hope you give them a go and enjoy! 🙂 ~Valentina