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

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 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. 1 1/16 oz (30 g)) garlic, thinly sliced
- 3 dried chile de árbol (approx. 0.18 oz (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

Show original ingredient measurements

- 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

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Season the callos de hacha lightly with 1/4 tsp (1.25 ml) 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.

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.