Anchos are the dried chiles I use most for they have the best balance of fruity, spicy and earthy flavors. Ancho powder gives this glaze its appealing brick-red color and warm—not fiery—flavor. I definitely find that tuna needs intense flavors, like orange and allspice, to lighten it up and show off that meaty texture. Grilled Tuna with Red Chile, Allspice, …
Grill-Seared Scallops
Unlike clams which are dug from mudflats and oysters that are pried off rocks, scallops are free-swimming and are harvested in trawls, dredges, or by divers.
Grilled Scallops with Roasted Red Pepper Sauce
Because scallops cook so quickly, they’re ideal for cold weather cooking. Try to get day boat or dry-packed scallops (scallops that haven’t been treated with sodium tripolyphosphate)
