In queso you didn’t know, I love Cinco de Mayo!

I celebrated Cinco de Mayo already with a fabulous Rick Bayless scallop recipe and I loved his shortcut adobo sauce and I had plenty left to make IP carnitas for another night. Now if I could find the perfect corn tortilla that doesn’t fall apart after they have been gently warmed a lot of tortillas are what they call super soft…I’m going to a Mercado to see what my choices are next time.

I had both sea and bay scallops and chose to use the sea scallops as I didn’t need an entire pound because Mr. Mike only likes one scallop recipe and calls them “football food” because when they we inexpensive I would often make them for game day eats, find the link below.

Rick’s scallop tacos were very good and easy to make for a quick dinner so if you like scallops give the recipe a try. I made half the amount and slice the sea scallops into quarters…the NutraBullet was perfect for making the sauce

• FOR THE RED CHILE ADOBO slightly adapted
• Scant 1/2 cup good-quality ancho chile powder (the amount you’ll get from a typical 2-ounce spice jar)
• 8 garlic cloves, peeled
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground black pepper
• 1/8 teaspoon ground cumin
• 1 teaspoon dried oregano, preferably Mexican oregano
• 3 tablespoons apple cider vinegar
• 1 1/2 teaspoon salt
• FOR THE SCALLOPS
• 2 tablespoons vegetable oil, olive oil, bacon drippings or fresh-rendered pork lard
• 1 medium onion, cut into 1/4-inch slices
• 1 pound bay scallops
• 1/2 cup red chile adobo
• 2 tablespoons Mexican hot sauce (I like Tamazula here)
• 1/4 cup freshly grated Mexican queso añejo or other garnishing cheese such as Romano or Parmesan OR crema
• A few sprigs of cilantro, chopped
  
  
• Make the red chile adobo:  Add the chile powder into a blender or small food processor. In a medium saucepan, bring 1 ¼ cups water to a boil. Pour the hot water over the chile powder, loosely cover the blender or secure the top of the processor and pulse to create a smooth slurry. Let cool.
  
• Add the garlic to a microwavable bowl, cover with water, and microwave at 100% for 1 minute. Drain and add to the blender or food processor along with the spices, oregano, vinegar, and salt. Process to a smooth puree. If necessary, stir in some water, a splash at a time, until the adobo is the consistency of barbecue sauce. Transfer the adobo to a pint jar and store, it covered, in the refrigerator, where it will last for a couple of months.
  
• Make the scallops: In a very large (12-inch) heavy skillet set over medium-high, heat the skillet until you see the first wisp of smoke, then add the 2 tablespoons of oil or fat of your choosing. Then add the onions and gently caramelize until they are rich and golden about 7-8 minutes. Take a slotted spoon and remove the onions from the pan to reserve the oil left in the pan. Lay the onions on a dish and reserve.
  
• Add the scallops to the pan with the reserved oil and sear each side for 2-3 minutes. As the scallops sear, nestle in the reserved onion, turning it as it browns. Once the scallops and onions are combined, add ½ cup of the Quick Red Chile Adobe and the Tamazula hot sauce. If the mixture needs to be saucier, add a little more water, then taste everything and season it with salt if it needs some.
  
• Serve with warm tortillas.
  
  Garnish with the queso añejo or the crema and cilantro.

Link to Rick’s recipe and instructions:
https://www.rickbayless.com/recipe/scallops-a-la-diabla/

YaYa’s game day scallops:
https://ibbeachnana.blog/2013/07/21/scallops-one-dinner-and-one-appetizer/