• Prep time: 10 minutes
• Cook time: 30 minutes
• Yield: Serves 4
• kosher salt
• 1 large garlic clove
• 1 tsp dried oregano
• 4 radishes, thinly sliced
• 1/4 cup olive oil, divided
• 6 ounces dry-packed bay scallops
• 1/2 pounds tomatillos, husks removed
• 2 habenero chiles, stemmed and seeded
• 14 ounces peeled raw large shrimp, butterflied
• 1/4 cup fresh key lime juice (from 8 to 9 key limes)
• 1 cup loosely packed fresh cilantro leaves, roughly chopped
• 1/2 small English cucumber or 1 large husked tomatillo, thinly sliced
- Process tomatillos in a blender until smooth, about 1 minute. Pour through a fine wire-mesh strainer into a bowl. Discard solids.
- Return strained tomatillo juice to blender; add habeneros and oregano. Process until smooth. Transfer to a small bowl, and set aside.
- Cook garlic and 2 tablespoons olive oil in a small saucepan over medium-high, swirling occasionally, until garlic is golden, about 3 minutes and 30 seconds. Remove from heat, and let cool 15 minutes. Remove and discard garlic clove. Add garlic oil and remaining 2 tablespoons olive oil to tomatillo mixture; stir to combine. Stir in salt to taste. Chill until ready to use.
- Cook shrimp in a pot of boiling water until just done and pink, about 3 minutes; rinse immediately under cold water. Stir together shrimp, scallops, Key lime juice, and salt to taste in a large bowl. Cover and chill 30 minutes or up to 2 hours.
- To serve, divide tomatillo-habanero sauce evenly among 4 shallow bowls; arrange shrimp mixture on top. Garnish with radishes, cucumber, and cilantro.
This great family recipe is thanks to FOOD & WINE at https://www.foodandwine.com/recipes/chilled-shrimp-and-scallops-in-spicy-tomatillo-sauce