Seared Scallops w/ Green Hairssa & Cilantro Rice

At this point in SKCC, you’ve gotten just shy of a year's worth of recipes that we hope have helped you gain confidence in the kitchen and a better understanding of your personal palette. This week is full of recipes that are endlessly riff-able.

Don’t like scallops? Swap for halibut, shrimp, or even a skirt steak. Like it spicier? Add two jalapeños. Have littles? Skip the peppers all together. It won’t be a “harissa” but you’ll have a versatile green sauce that you can use for the whole week. I usually remove about half the seeds from jalapeños but find the spice level varies depending where I buy them.

This all comes together quickly. You could grill the scallops on skewers and char the peas in a grill basket if you want to keep things outside.