Entree: Mexico – Sinaloa & Pacific Coast – Callos de Hacha al Ajillo (Garlic-sautéed pen shell scallops in a buttery garlic-chili sauce)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 10 min

Cook 10 min

Total 20 min

Ingredients

- 1.5 lb (680 g) callos de hacha, cleaned and patted dry
- 3 tbsp (45 ml) unsalted butter
- 2 tbsp (30 ml) olive oil
- 6 cloves (approx. 30 g) garlic, thinly sliced
- 3 dried chile de árbol (approx. 5 g), stemmed and lightly crushed
- 1/4 cup (60 ml) dry white wine or light beer
- 2 tbsp (30 ml) fresh lime juice
- 1/2 tsp (2.5 g) kosher salt, or to taste
- 1/4 tsp (0.5 g) freshly ground black pepper
- 2 tbsp (8 g) chopped fresh cilantro
- 2 tbsp (12 g) sliced green onion (scallion)
- Warm corn tortillas or steamed white rice for serving

Instructions

1. Season the callos de hacha lightly with 1/4 tsp of the salt and the black pepper; pat dry so they sear cleanly.
2. Heat a large skillet over medium-high heat and add the butter and olive oil until the butter foams.
3. Add the crushed chile de árbol and the sliced garlic; cook, stirring, until garlic is fragrant and just turning golden, about 30–45 seconds.
4. Increase heat to high, add the callos in a single layer, and sear 1–2 minutes per side until opaque and just cooked through; avoid overcooking.
5. Pour in the white wine or beer and the lime juice to deglaze the pan, scraping up any browned bits; let the liquid reduce briefly to form a glossy sauce, about 1 minute.
6. Stir in the cilantro and green onion, adjust seasoning with remaining salt if needed, and serve immediately with warm corn tortillas or rice.