SAUCE
3 long Anaheim chile peppers
3 Scallions, root ends discarded, the rest roughly chopped
1/4 cup Fresh cilantro leaves and tender stems, lightly packed
1 small Garlic clove
1/2 cup Sour cream
1/2 cup Mayonnaise
1/4 tsp Kosher salt
Finely grated zest and juice of one lime
RUB
1 tsp Pure chile powder
1 tsp Paprika
1 tsp Kosher salt
1/2 tsp Ground cumin
1/2 tsp Dried oregano
1/4 tsp Freshly ground pepper
24 Large scallops, about 1 1/2 ounces each
Vegetable oil
Finely grated zest and juice of one lime
1. Prepare a two zone fire for high heat.
2. Brush the cooking grate clean. Grill the chile peppers over direct high heat, with the lid open, until they are blackened and blistered in the spots all over, 3 - 5 minutes, turning occasionally. Remove the chiles from the grill. When cool enough to handle, remove and discard the stem ends. Using a sharp knife, scrape off and discard nearly all the blackened skins. Roughly chop the remaining parts of the chiles and drop them into a food processor or blender. Add the scallions, cilantro, and garlic. Process to make the remaining sauce ingredients and process for one minute or two to create a smooth sauce. If it seems too thick, add a little water and adjust the seasonings.
3. In a small bowl, mix the rub ingredients.
4. Rinse the scallops under cold water and remove the small, tough muscle that might be left on each one. Place the scallops in a large bowl and add enough oil to lightly coat them. Add the rub, lime zest and lime juice. Mix well to coat the scallops evenly.
5. At this point, to grill the scallops, you will need to add more charcoal to the fire for high heat. Make sure the bed of charcoal spreads wide enough so that you can grill all of the scallops over direct heat.
6. When the fire is ready, brush the cooking grate clean. Lay the scallops in orderly rows and grill over direct high heat, with the lid closed as much as possible, until slightly firm on the surface and opaque in the center, 4 - 6 minutes, turning once (check one by cutting it open). If you have a nice, even fire, keep the scallops in their original order. If not, you may need to swap their positions for even cooking. Remove them from the grill and serve warm with the sauce.