Cooking Scallops

Cooking scallops isn't as difficult as many people believe. In fact, because of the abundance of scallops, we should be eating them once a week. Did you know that you can eat scallops raw? That's right and in fact cooking them too long will make them tough. I'm going to teach you how to cook scallops the New Mexican way, using green chile of course.

Cook Them Fast

That's right. Cook them fast because they tend to get rubbery if you don't. How long? Just enough to warm them. About the time they lose their translucence they're done. You can grill them, broil, stir fry or even microwave sea scallops.

When you purchase them in fish markets or stores, they should already be shucked and ready for you. You should also note that the beautiful shell is legendary and has inspired many artists and architects.

Red Chile Dusted Scallops

Cooking scallops can be fun if you know what you're doing. We were sent this recipe for red chile dusted scallops by one of our customers. It is sauteed in butter and then dusted with red chile before grilling quickly for a few minutes.

We liked it so much that we decided to print it and to send him a free hat

Scallop Nachos

Use bay scallops and a bottle of Coyote Trail Green Chile Sauce .

Fry some yellow and blue corn tortilla strips. Drain them and begin to layer chips with green chile sauce, scallops (dry on paper towels first), jack cheese and green onion.

Bake at 350 F for ten minutes or until cheese is melted. Serve with Sangria for the perfect appetizer. Cooking Scallops would be a delicious substitution to mahi-mahi, which we use in grilled fish tacos. Use your imagination, but remember the green chile sauce.