Taco Tuesday: Scallops a la Diabla

This week’s #TacoTuesday takes a page from Acapulco’s seaside playbook, where market vendors serve spicy, guajillo-drenched shrimp a la diabla. Eating hot, spicy food to beat the heat may seem a bit of an oxymoron, but spicy foods are known to stimulate circulation and increase your body temperature, which induces sweating, which actually cools the body down as perspiration evaporates. Yep. Odd as it seems at first thought, it works.

As we enter the dog days of summer, I wanted a dish that could capture that spicy essence. So here's my current version of the Acapulco classic with bay scallops replacing shrimp.

The spiciness here comes from two sources: red chile adobo, that incredibly versatile seasoning paste, and several healthy splashes of your favorite Mexican hot sauce. Coupled with rich, sweet caramelized onions, golden seared bay scallops and a dollop of crema, it’s one of the best summertime tacos I know.

Don’t forget the cold beer. You’ll need it.

Get the recipe: http://www.rickbayless.com/recipe/sca...

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