Scallops a la Diabla - Rick Bayless

Ingredients

• Scant 1/2 cup good-quality ancho chile powder (the amount you’ll get from a typical 2-ounce spice jar)
• 8 garlic cloves, peeled
• 1/2 teaspoon ground cinnamon, preferably Mexican canela
• 1/4 teaspoon ground black pepper
• 1/8 teaspoon ground cumin
• 1 teaspoon dried oregano, preferably Mexican oregano
• 3 tablespoons apple cider vinegar
• 1 1/2 teaspoon salt
• 2 tablespoons vegetable oil, olive oil, bacon drippings or fresh-rendered pork lard
• 1 medium onion, cut into 1/4-inch slices
• 1 pound bay scallops
• 1/2 cup red chile adobo
• 2 tablespoons Mexican hot sauce (I like Tamazula here)
• 1/4 cup freshly grated Mexican queso añejo or other garnishing cheese such as Romano or Parmesan OR crema
• A few sprigs cilantro, chopped