Seafood Stuffed Poblano Peppers

Prepare the Peppers

1. Preheat oven to 200°F.
2. If you have a gas stove, roast the peppers one at a time holding each with a pair of metal tongs directly over the gas flame. Roast until charred all over. Place in a bowl and cover tightly with plastic wrap for 5 to 10 minutes. If you don't have a gas stove, place the peppers on a baking sheet and broil on high for several minutes, turning the pepper occasionally, until charred all over. Place in bowl and cover for 5 to 10 minutes.
3. Remove the peppers from the bowl and carefully use your fingers to peel away the skin. You can scrape the skin with the tips of your fingernails, too. Try to remove almost all of the skin, but if there is still a few charred places visible, that's completely okay.
4. Use a small sharp knife to cut a slit into each pepper from the top of the pepper to about ½-inch from the bottom tip. Gently pry open each pepper and use a spoon to scrape out the seeds. It's okay to rinse the peppers under cool tap water to help get all of the seeds and flakey charred skin. Place on the baking sheets and put in the oven to keep warm until ready to stuff them.

Make the Seafood Filling

1. Spread the shrimp and scallops out on a cutting board or large platter. Sprinkle with salt and pepper all over. Set aside.
2. Heat 2 tablespoon butter in a large skillet/saucepan over medium heat. Transfer the shrimp and scallops to the skillet and cook, stirring often, until pink and fully cooked, about 3 to 5 minutes. Use a slotted spoon to remove the shrimp and scallops to a clean platter or bowl.
3. Add the remaining 1 tablespoon butter to the skillet. Once melted, add the chopped jalapeno and cook until soft, about 4 minutes. Stir in the garlic and cook for another 30 seconds.
4. Stir in the flour to create a roux. The consistency is like very wet sand. Cook, stirring often, for 1 minute. Stir in the cayenne pepper.
5. Whisk in the half and half and continue whisking until all lumps are gone. Stir until slightly thickened, about 2 to 3 minutes.
6. Stir in the cheese and cook until melted, about 1 minute.
7. Season with ½ teaspoon salt and ¼ teaspoon pepper. Stir in the cooked shrimp and scallops, with any accumulated juices. Stir and let simmer for about 2 minutes, until the shrimp and scallops are heated through.
8. Place each pepper on a dinner plate and then use a large spoon to stuff the peppers with the seafood filling. Garnish with chopped cilantro and serve at once.