Garlic Scallops with Watercress
At first glance these eye-catching chile peppers look like red jalapeno. However, they have a different flavor and are less meaty than Jalapeno. Red Fresnos are great roasted and added to salsas. Try grilling them alongside your steaks or in kabobs.
When roasting these they should char, blister, and become soft. Try substituting these in your favorite chile recipes.
Ingredients:
12 large sea scallops
3 Tbsp. olive oil
2-3 garlic cloves, minced
1 or 2 chopped fresh red Fresno chiles to taste
1 bunch watercress, washed, trimmed, thick stems removed
1 Tbsp. dry white wine
coarse salt and freshly cracked black pepper, to taste
juice of about 1/2 lemon
Instructions:
Heat a non-stick pan over medium-high heat and add the oil. Season the scallops on both sides with salt and pepper. When the oil is lightly smoking, place the scallops in the pan and sear them until they turn golden. Turn and sear the scallops on the other side, about 2 minutes. Remove the scallops to a plate and keep warm.
In the same pan, add the garlic and chiles and saute for 1 minute. Add the watercress and saute until just wilted, about 1 minute. Add the wine and a squeeze of lemon juice. Season the watercress with salt and pepper and transfer to the plate with the scallops. Squeeze with more lemon juice if desired.
Recipe from Christine Cushing.