Callo de hacha isn’t something you’ll find on the menu of most restaurants in the United States. It’s simply not what most people are used to eating! But this scrumptious seafood dish has been enjoyed by families since colonial times and is worth giving a try. Here’s how to prepare callo de hacha, along with some tips to make sure your dish turns out just right!
What’s not to love about a delicious seafood dish? Callo de hacha, or conch soup, is one of the most popular Mexican dishes and can be found in coastal regions all over Mexico. Learn how to prepare callo de hacha with this step-by-step guide!
What is Callo de hacha?
Callo de hacha, called scallop shell in English, is a traditional seafood dish from Mexico made from whole scallops and shrimp (callo means shell and de hacha means of the axe). The dish originated in Acapulco, where it remains very popular today.
Callo de hacha, bay scallops or Layoff callus are mollusk whose shell is analogous in shape to an layoff or addict, its white callus is soft and largely appreciated. Two species are plant in Mexico. The rigid atrina which has a brown shell and a pearly inner edge, it’s about 20 cm long. The comestible part is the callus that’s outside, small, soft, of thickness and mild flavor. It’s considered veritably fine and is eaten raw with bomb drops, breaded, in amalgamations, cebiches and fried. It’s caught all time round in the Gulf of Mexico.
And the other, the Pinna rugosa which is analogous to the former one, with a translucent light unheroic shell. On its face are seven brown or dark argentine caricatures. Its innards is dark brown, candescent and pearly. It’s plant in the ocean, bars, littoral lagoons and arms.
They’re pets and measure on average about 30 cm long and 15 cm wide. They’re caught off the western beachfronts of Baja California Sur and the Gulf of California, over to the south central Pacific, all time round, especially from April to November. It’s vended fresh with or without the shell and firmed. Its meat is kindly stringy and tough and its medication is similar to the former bone.
Recipe Facts
Recipe: Callo de hacha Recipe
Category: Dessert
Cuisine: Mexican
Author: Primetizar
Preparation Time:
Cooking time:
Ingredients: Ingredients list here
Instructions: Click to go to process
Servings: 3
Average rating: 4.8 of 5.0 from 525 reviews
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About: Callo de hacha recipe guide. Learn how to make your authentic food, callo de hacha.
Ingredients List
- 9 Tbsp pure Canada maple syrup
- 1/4 cup lemon juice
- 2 chiles
- 16 oz butter, divided
- 4 cups butternut squash
- 12 large scallops
- 2 Tbsp canola oil
- 2 Tbsp capers
- 6 lemon segments, cut in thirds
- 2 Tbsp Cilantro, finely chopped to garnish Salt, to taste
- 1/2 cup pico de gallo (separate recipe included below)
- 1/2 cup tomato, diced
- 1/8 cup Spanish onion, diced
- 2 cups cilantro, finely chopped
Pico De Gallo Ingredients
How to make Callo de hacha step by step
- Preheat the oven to 350 degrees Fahrenheit. Arrange the squash, chilies, and half the butter in a deep sheet pan. Cook for 25 minutes at 350°F.
- Remove the dish from the oven. To make a puree, mash the roasted ingredients together. Season with salt and add the pico de gallo to the purée.
- Add oil to a pan. Sear scallops on both sides until golden brown when the pan is hot. To deglaze the pan, pour in maple syrup and cook until it thickens.
- Heat a second pan to high heat, then add the remaining butter and sauté for 10-15 seconds, or until golden brown. To produce a sauce, combine the lemon juice, capers, and lemon segments; no more cooking time is required.
- Spoon 1/2 cup butternut squash puree into the center of a dish to serve. Place 3 scallops on top of the purée. Finish with a bit of the maple reduction and a brown butter sauce. Microcilantro can be used as a garnish.
- To make your Pico De Gallo: Combine diced tomato, diced Spanish onion, and chopped cilantro in a mixing bowl, ensuring that the tomatoes are more apparent than the onions.
Callo de hacha food images
Video on How to make Callo de hacha
Learn how to make callo de hacha. Simple and easy way to make it. This is a video on how to prepare fantastic callo de hacha.
Conclusion
A Spanish friend of mine first introduced me to callo de hacha, which literally translates to axe shell in English, when we were living in Mexico. I wasn’t sure what it was at first, but now I can’t get enough of this delicious Mexican seafood dish! Callo de hacha might look intimidating because of its elaborate preparation process, but here’s how to prepare it so you can enjoy it too!
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