Seared Sea Scallops with Roasted Tomatillos and Green Olives - Rick Bayless

Name: Seared Sea Scallops with Roasted Tomatillos and Green Olives - Rick Bayless
Ingredients: 1 pound (6 to 8 medium) tomatillos, husked and rinsed; 2 fresh serrano chiles, stemmed; 1 cup white wine; 2/3 cup pitted green olives, preferably manzanillos, roughly chopped; 1 tablespoon olive oil; 4 garlic cloves, peeled and finely chopped; 1/4 cup fresh epazote, finely chopped; 10 sprigs fresh cilantro (thick bottom stems cut off), finely chopped; 1 cup lobster, fish or chicken broth; Salt; 4 strips bacon, cut into 1/2-inch pieces; 12 (1 1/4 pounds) sea scallops, preferably ones that are diver caught and dry packed; 1 cup baby arugula; 2 tablespoons fresh lime juice

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From Season 8, Mexico—One Plate at a Time INGREDIENTS - 1 pound (6 to 8 medium) tomatillos, husked and rinsed - 2 fresh serrano chiles, stemmed - 1 cup white

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Ingredients

1 pound (6 to 8 medium) tomatillos, husked and rinsed
2 fresh serrano chiles, stemmed
1 cup white wine
2/3 cup pitted green olives, preferably manzanillos, roughly chopped
1 tablespoon olive oil
4 garlic cloves, peeled and finely chopped
1/4 cup fresh epazote, finely chopped
10 sprigs fresh cilantro (thick bottom stems cut off), finely chopped
1 cup lobster, fish or chicken broth
Salt
4 strips bacon, cut into 1/2-inch pieces
12 (1 1/4 pounds) sea scallops, preferably ones that are diver caught and dry packed
1 cup baby arugula
2 tablespoons fresh lime juice