I’ve been wanting to make these scallops for a while now. They’re really good, and the sauce is a breeze. The recipe calls for homemade Roasted Jalapeño-Tomato salsa (from the same cookbook), but I used Frontera Jalapeño-Cilantro bottled salsa instead. The recipe can also be found on the Frontera Kitchens web site, here. Larry thought the sauce would be really good with chicken.
I’ve been using my new convection toaster oven (Cuisinart) to roast cauliflower, tossed with olive oil, salt and pepper. It turns out really well – almost melts in your mouth, toasty brown on the outside and tender on the inside.
- Seared Sea Scallops with Jalapeño Cream (Salsas That Cook, Rick Bayless, p. 106)
- Roasted Cauliflower
I love seared scallops.
Me too, and for once I only used olive oil instead of olive oil and butter. They turned out really nice. Salsa and cream, what an easy, nice sauce! Of course, cream makes everything better, doesn’t it? :)
I’m going to make this tomorrow night. The fronterakitchens website calls for jalapeno-cilantro salsa, so that’s what I bought.