Mexico has almost six thousand miles of coastline—about half of the estimated total for the U.S.—but mollusks don’t seem to play a proportionate role in the country’s cuisine. Kennedy includes only one recipe for scallops in her classic Cuisines of Mexico, a cebiche, and not a single one for oysters. This is not to say that oysters and scallops aren’t eaten in the country, simply an observation that no single indigenous recipe for them has become familiar to the world at large. However, recipes for salt-water fish abound, one of the most distinctive being red snapper Veracruz (huachinango a la Veracruzana), a rich, colorful dish with dozens of variants, but all using tomatoes and chilies in various proportions.
This scallop recipe is a riff on that staple, though lighter and more intense. Thaw frozen scallops, squeeze and drain. Even fresh scallops are too watery for this dish, so sauté all lightly until firm. Then drain, toss with pepper, a bit of salt and a light dusting of plain flour. Brown in the least bit of oil possible, then add by spoonfuls this salsa, and reduce. The scallops should be pungent, piquant, and aromatic.