Cornmeal-Crusted Scallops with Chipotle Tartar Sauce

Prep Time: 1 Hour
Yields: 6 Servings  

Chipotle chiles or smoked red jalapenos, have a very spicy and smoky taste. Chipotles in adobo sauce comes in small cans and a little goes a long way. Any leftover peppers can be frozen in a small container or plastic freezer bag.


12 jumbo sea scallops
3/4 cup yellow cornmeal
2 tbsps minced canned chipotle chiles in adobo sauce
1 cup mayonnaise
3 tbsps fresh lime juice
2 tbsps sweet pickle relish
1 tbsp minced fresh parsley
3/4 cup rice flour
salt and black pepper to taste
granulated garlic to taste
1 large egg, lightly beaten
3/4 cup skim milk
1/2 cup olive oil

To make tartar sauce, in a small bowl, combine minced chipotle chiles, mayonnaise, lime juice, pickle relish and parsley. Blend well, cover and refrigerate until ready to use. In a glass bowl, combine cornmeal and rice flour and season to taste using salt, pepper and granulated garlic, stirring to blend well. Set aside. In a separate bowl, whisk together egg and skim milk then set aside. Remove side muscle from each scallop by pairing away from outside edge of scallop and discard muscle. Add clean scallops to milk mixture, coating well then set aside. When ready to cook, place olive oil in a 12-inch skillet over medium-high heat. Drain scallops and press top and bottom of each scallop with breading mixture, shaking off excess. Pan-fry each scallop until golden brown on each side. Do not overcook. Scallops, like oysters, are often eaten raw so there is no need to overcook. Remove scallops from oil, drain and serve with chipotle tartar sauce.