Scallop Aguachile

Ingredients

• 4 tomatillos (about 6 ounces), husks removed, rinsed, coarsely chopped
• 1 serrano chile or jalapeño, seeds removed, chopped
• 2 tablespoons fresh lime juice
• ½ small white onion, thinly sliced into rings, divided
• ½ cup cilantro leaves with tender stems, plus more for serving
• Kosher salt, freshly ground pepper
• 12 ounces sea scallops (about 12), side muscle removed
• ½ hothouse English cucumber, thinly sliced
• Olive oil (for drizzling)
• Flaky sea salt

Steps

1. Process tomatillos, chile, lime juice, half of onion, and ½ cup cilantro in a food processor until a not completely smooth, spoonable sauce forms (you should still be able to see flecks of cilantro). Season with kosher salt and pepper.
2. Thinly slice scallops crosswise into thirds so you’ve got three thin, round slices out of each scallop. Divide among shallow bowls and spoon some sauce over and around scallops. Top with cucumber, remaining onion, and more cilantro. Drizzle with oil and sprinkle with sea salt.