Fried Scallop Sandwich with Salsa Verde Mayo

Ancho (Ahn-cho) Chile (Capsicum Annum) means Wide Chile Pepper. This chile ranges from 3 – 4 on a heat scale of 1 to 10. An Ancho is the dried form of a Poblano Pepper and often is mislabeled as a Pasilla or Mulato Pepper. Anchos have sweet fruity flavor with hints of cherry, prune, and fig. Anchos, combined with the Pasilla and Guajillo, form the Holy Trinity of chiles used to prepare the traditional mole sauces. Scoville heat units are 1,000 to 3,000.

Suggested Use:
Anchos are great in salsa, soups, enchilada and any sauce needing mild heat and chile flavor. Chopped, pureed or ground, they can be added directly to your recipes.

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Fried scallop sandwiches:
1 pound bay scallops
1 cup cornmeal
2 tablespoons coarsely ground cornmeal
2 teaspoons salt
1 teaspoon ground black pepper
2 teaspoons paprika
1/2 teaspoon crushed dried rosemary
1 teaspoon dried thyme
1/2 teaspoon ancho pepper
1/2 cup peanut oil
4 big ciabatta rolls, split and toasted
1 ripe tomato, sliced
salsa verde mayo (see below)

1 handful Italian (flat leaf) parsley
1 handful basil leaves
1 large garlic clove, smashed and chopped
1 oil-packed anchovy fillet, chopped
2 teaspoons brined or salted capers (rinsed, if salted)
1 pinch salt
2 tablespoons olive oil
1 tablespoon lemon juice
1 cup good quality mayo


Makes 4 sandwiches.

In pie plate or other shallow dish, whisk together the cornmeals and all the seasonings.

In a medium, deep frying pan, heat the oil over medium-high heat until it’s nice and hot (about 350F). Toss the scallops in the cornmeal mixture to coat them well. Then, add half of them to the pan. Fry them, flipping after 1-2 minutes, until they are golden and crisped on each side. Remove the scallops with a slotted spoon or spatula and put them on a paper towel lined plate. Fry with the remaining scallops the same way. (You could also fry them in a deep fryer if you have one, that would probably work even better.)

Spread the toasted ciabatta rolls on both sides with the mayo. Fill the rolls with arugula, tomato slices, and scallops. Serve with plenty of napkins on the side.

Salsa verde mayo:
ll food processor (or with a mortar and pestle) process together the parsley, basil, and garlic until pretty finely chopped. Add in the anchovy and process a little more. Add the capers, the olive oil, and the lemon juice and pulse a few times. Finally, add in the mayo and process until everything is blended together. Scrape into a bowl and use for the scallop sandwiches as well as any variety of other sandwiches.

Adapted from