Scallops in Vodka Sofrito

By garciamoss

Ingredients

• 1 cup sweet onions, diced
• 1 green bell pepper, finely diced
• 1 yellow bell pepper, finely diced
• 2 cups tomatoes, diced
• 2 Fresno peppers, sliced
• 1 jalapeño pepper, sliced
• 4 cloves garlic, minced
• 1/2 cup cilantro, chopped, plus more for garnish
• 1 1/2 teaspoons oregano
• Juice of 1 lemon, plus more for garnish
• 1/3 teaspoon pepper
• Salt to taste
• 2 tablespoons olive oil
• 1 pound bay scallops
• 1/8 to 1/4 cup vodka, to taste (I used Chopin Vodka)
• 2 tablespoons butter
• 4 cups roasted spaghetti squash or your favorite cooked pasta

Details

Adapted from hispanickitchen.com

Preparation

Step 1

1. In the blender, add 1/2 cup onions, green bell pepper, yellow bell pepper, tomatoes, 1 Fresno pepper, jalapeño, 2 cloves garlic, cilantro, oregano, lemon juice, salt and pepper. Pulse to blend, taste for salt then blend on high for a few seconds for a smoother sofrito.

2. In a large skillet, preheat the 2 tablespoons of olive oil to medium heat for 2 minutes. Add the remaining onions, garlic and sliced Fresno pepper. Season lightly with salt and pepper and cook for 5 minutes. Add in the sofrito from the blender and cook for another 5 minutes.

3. Add in the scallops, vodka and butter, stir to combine. Cook for just 3 to 5 minutes more, taste for salt. Serve over roasted spaghetti squash or your favorite pasta. Garnish with chopped cilantro and lemon wedges.