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Conchas a la Diabla Recipe

Mexican · Main course · 30 min total

A spicy Mexican seafood dish featuring tender scallops simmered in a smoky, fiery tomato-chile sauce. This quick recipe brings restaurant-quality flavor to your home kitchen.

Ingredients

• 1 lb large sea scallops, patted dry
• 2 tbsp olive oil
• 4 cloves garlic, minced
• 1/2 cup chopped white onion
• 2 dried guajillo chiles, stemmed and seeded
• 2 dried chiles de árbol, stemmed and seeded
• 1 cup hot water
• 1 (14.5 oz) can fire-roasted diced tomatoes
• 1 tsp dried oregano
• 1/2 tsp ground cumin
• Salt to taste
• Fresh cilantro for garnish
• Lime wedges for serving

Instructions

1. In a dry skillet over medium heat, toast the guajillo and chiles de árbol for 1-2 minutes until fragrant. Transfer to a bowl, cover with 1 cup hot water, and soak for 10 minutes until softened.
2. Meanwhile, season scallops with salt. Heat olive oil in a large skillet over high heat. Sear scallops for 1-2 minutes per side until golden brown. Remove and set aside.
3. In the same skillet, reduce heat to medium. Add onion and garlic, cook for 2 minutes until softened. Add the soaked chiles (reserve soaking liquid), diced tomatoes, oregano, cumin, and 1/4 cup of the chile soaking liquid. Simmer for 5 minutes.
4. Transfer the sauce to a blender and blend until smooth. Return sauce to the skillet over medium heat. Taste and adjust salt.
5. Add the scallops back to the skillet, spoon sauce over them, and simmer for 2-3 minutes until heated through. Garnish with cilantro and serve with lime wedges.

Tips

• For less heat, use only guajillo chiles and omit chiles de árbol.
• Serve with warm tortillas or Mexican rice to soak up the sauce.
• Store leftovers in an airtight container in the fridge for up to 2 days.

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