Wok Seared Scallops with Chipotle Lime Pasta

Anaheim’s are very popular in Southwestern US Cuisine.Also called “New Mexican Chile”. These were developed by Dr. Fabian Garcia in New Mexico about 100 yrs ago who was seeking a chile pepper that was bigger, fleshier, and milder.

They got the name “Anaheim” when a farmer named Emilio Ortega brought these seeds to the Anaheim area in the early 1900’s. This chile can be roasted and peeled and used in recipes or stuffed to make chile rellenos just as the Poblano Chile.

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2 Tbsp. vegetable (canola or sunflower) oil
1/2 tsp. sesame oil
4 cloves garlic, minced
2 green Anaheim chiles, thinly sliced
1 Tbsp. minced ginger
12 scallops halved (sliced into disks)
2 tsp. soy sauce
8 oz. linguini cooked and strained
1/2 cup packed, roughly chopped cilantro
1/2 to 1 tsp. chipotle powder
juice of 2 limes
4 slices lime, to serve


Place half of the vegetable oil in a hot wok over medium heat.

Add the garlic, green chiles and ginger and saute for about 4 minutes.

Remove the mixture from the pan and set aside – return the pan to the heat and set to the highest flame.

When the wok is very hot, add the remaining oil and quickly fry the scallops in 2 batches, for about 20 seconds on each side and remove, heating the pan well between each batch.

Set the wok heat to medium and add the scallops, chiles, garlic and ginger. Splash the wok with soy sauce and lime juice and stir in half of the chile powder. Toss the mixture in the linguini and mix well.

Plate the linguini with some scallops on top, and dust each portion with some chipotle powder. Garnish each plate with a slice of lime.

Recipe from www.chilefire.com.