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 (STP) which causes the scallops to absorb water, increasing the weight and the price of the scallop). “Enhanced” scallops won’t sear properly due to the excess liquid.
In northern Mexico, the chiles, tomatoes, and onions are grilled before making Salsa Cruda, so why not substitute some fried vegetables? Separately frying the ingredients and flavoring with cilantro keeps this from being a pasta sauce. Serve this with chips or as a topping for grilled meat, poultry, or fish.