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

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

INGREDIENTS

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1pound (6 to 8 medium)tomatillos, husked and rinsed

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2fresh serrano chiles, stemmed

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1cup white wine

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2/3cup pitted green olives, preferably manzanillos, roughly chopped

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1tablespoon olive oil

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4 garlic cloves, peeled and finely chopped

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1/4cupfresh epazote, finely chopped

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10sprigs fresh cilantro (thick bottom stems cut off), finely chopped

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1cup lobster, fish or chicken broth

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Salt

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4strips bacon, cut into 1/2-inch pieces

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12(1 1/4 pounds) sea scallops, preferably ones that are diver caught and dry packed

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1cup baby arugula

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2tablespoons fresh lime juice

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