| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Dairy |
Mexican |
Seafood |
4 |
Servings |
INGREDIENTS
| 2 |
oz |
Clarified butter |
| 1/2 |
oz |
Olive oil |
| 1 |
tb |
Chopped onion |
| 8 |
oz |
Fresh shelled scallops |
| 3 |
oz |
Potatoes; par-boiled |
| 2 |
oz |
Yams; par-boiled & cubed |
| 1/2 |
ts |
Fresh black pepper |
| 1 |
ts |
Chopped fresh cilantro |
| 1 |
oz |
Dry white wine |
| 2 |
oz |
Sour cream |
INSTRUCTIONS
Place butter and oil in a saucepan over high heat. When hot, add onions and
saute quickly. Add scallops and saute until they have firmed. Add the
potatoes and yams and saute until heated through. Add pepper and cilantro.
While stirring constantly, add white wine until boiling. Add sour cream and
stir until the sauce has a smooth consistency, being careful not to boil
again. Serve immediately. Note: Do not leave this dish alone--it is very
fast and only takes a total of 4 to 5 minutes. Be sure the pan is very hot
from the start. The most important rule in cooking scallops is not to
overcook them. As one of the more delicate seafoods, even an extra minute
or two of heat will cause their flesh to shrink and become tough and chewy.
PABLO'S
SEATTLE
WINE: TORRES GRAN CORONAS, 1970
From the <Micro Cookbook Collection of Mexican Recipes>. Downloaded from
Glen's MM Recipe Archive, http://www.erols.com/hosey.
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