If you love Callo de Hacha, you don’t have to go to a fancy restaurant. Just sear the scallops in olive oil. Make a sauce with garlic, butter, thyme, parsley, oregano, and lemon juice. Pour the sauce over the pen scallops and enjoy!
You can’t ignore my love for seafood. Here I am again with a new recipe. This delicacy takes only 10 minutes to cook at home.
Table of Contents
What is Callos de Hacha?
Callos de hacha is a rare type of scallop, known in English as a pen-scallop. These large scallops are found in the Gulf of California and are known for their sweet, subtle flavor and firm texture.
Why will you love this callo de hacha recipe?
- Flavor Explosion: Tender pen scallops paired with rich garlic butter create a mouthwatering dish, while fresh lemon juice and parsley add a bright note that balances the richness.
- Perfect for Seafood Lovers: This recipe is a must-try for seafood lovers. The garlic butter enhances the scallops’ natural sweetness.
- Impressive Presentation: Though simple, this dish looks and tastes like something you’d find in a high-end restaurant. It’s sure to impress your family and guests.
Equipment Required
- Skillet
- Small saucepan
- Spatula
- Paper towel
Things you will need for making callo de hacha
- Callo de Hacha: Take one pound of callo de hacha. You can substitute it with scallops.
- Unsalted Butter: To make the garlic butter sauce unsalted butter is used. Take 4 tablespoons of unsalted butter.
- Garlic: Take 4 garlic cloves. Garlic will add aroma to the sauce.
- Lemon Juice: Take 1 tbsp of lemon juice. It will enhance the overall flavor of callo de hacha.
- Olive oil: Olive oil is used to fry pen scallops.
- Other ingredients: One tablespoon of finely chopped fresh parsley, thyme, and oregano is used to make the garlic sauce. Salt and black pepper is used to season the callos de hacha.
Instructions
1.Clean the Scallops
Rinse the pen scallops with cold water. Pat them dry with a paper towel. Season the pen scallops with salt and pepper on both sides.
2.Cook the Pen Scallops
Heat olive oil over medium-high heat in a large skillet. Once hot, add scallops. Sear them for 2-3 minutes per side until golden brown or slightly firm to the touch. Then remove from the skillet and set aside.
3.Prepare the Garlic Butter
Melt the butter in the same skillet and add minced garlic. Now add chopped parsley, thyme, oregano, and lemon juice. Cook for one minute until fragrant. The garlic butter sauce is ready.
4.Coat the Scallop
Pour the garlic butter sauce on callo de hacha and enjoy immediately.
Expert Tips
- Before cooking, ensure that scallops are dry for a good sear.
- Choose the fresh and high-quality callos de hacha.
- Heat the olive oil before cooking the scallop for a good sear.
- The scallop cooks very quickly. Overcooking makes them tough and rubbery.
Storage Options
Place the cooled scallops in an airtight container. Store them in the refrigerator and use them within 2-3 days.
Print
Callo de Hacha
- Total Time: 30 minutes
- Yield: 6 people 1x
Description
If you love Callo de Hacha, you don’t have to go to a fancy restaurant. Just sear the scallops in olive oil. Make a sauce with garlic, butter, thyme, parsley, oregano, and lemon juice. Pour the sauce over the pen scallops and enjoy!
You can’t ignore my love for seafood. Here I am again with a new recipe. This delicacy takes only 10 minutes to cook at home.
Ingredients
- 1 pound of Callo de Hacha
- 4 tbsps. of unsalted butter
- 4 cloves of garlic, minced
- Olive oil
- 1 tbsp of fresh lemon juice
- 1 tbsp of chopped fresh parsley
- 1 tsp chopped fresh thyme
- 1 tsp chopped fresh oregano
- Salt and pepper to taste
Instructions
- Clean the Scallops: Rinse the pen scallops with cold water. Pat them dry with a paper towel. Season the pen scallops with salt and pepper on both sides.
- Cook the Pen Scallops: Heat olive oil over medium-high heat in a large skillet. Once hot, add scallops. Sear them for 2-3 minutes per side until golden brown or slightly firm to the touch. Then remove from the skillet and set aside.
- Prepare the Garlic Butter: Melt the butter in the same skillet and add minced garlic. Now add chopped parsley, thyme, oregano, and lemon juice. Cook for one minute until fragrant. The garlic butter sauce is ready.
- Coat the Scallop: Pour the garlic butter sauce on callo de hacha and enjoy immediately.
Notes
- Before cooking, ensure that scallops are dry for a good sear.
- Choose the fresh and high-quality callos de hacha.
- Heat the olive oil before cooking the scallop for a good sear.
- The scallop cooks very quickly. Overcooking makes them tough and rubbery.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Cuisine
- Cuisine: Mexican
FAQs for This Callo de Hacha
What is the difference between callo de hacha and scallops?
Callo de Hacha, called pen shell scallops, are bigger and more elongated than regular scallops. Callos de hacha are recognized for their delicate, sweet taste and firm texture, whereas scallops offer a sweet, mildly briny taste and a soft, buttery texture.
What is callo de hacha in English seafood?
In English, “Callo de Hacha” refers to pen-shell scallops, a rare type of scallop found in the Sea of Cortez.These large scallops are known for their sweet, subtle flavor and firm texture.
