Recipe: Callos de Hacha con Mole Verde

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16 large scallops
2 lb. tomatillos
2 cloves garlic chopped
1/2 cup chopped onion
1/4 cup chopped epazote
1/4 cup chopped cilantro
2 tsp. oregano
1 tsp. ground avocado leaf
3/4 cup toasted pumpkin seeds
2 cups chicken stock
4 serrano chilies
1 bay leaf
1 1/2 tsp. salt
1/4 cup olive oil


Sauté the onions, garlic and chili in the oil until soft and then add remaining ingredients except cilantro and epazote. Simmer for about 10 minutes, let cool and puree with the herbs until it is so smooth. There should be no graininess from the seeds.

Salt and pepper the scallops on both sides and heat a skillet with a bit of oil until smoking hot.

Add the scallops and cook until well browned on both sides.

Serve immediately with the warm mole.