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Hongos Rellenos (mushrooms Stuffed With Smoked Scallops)

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CATEGORY CUISINE TAG YIELD
Meats, Dairy Chicago 4 Servings

INGREDIENTS

1 T Fino, dry sherry
1 t Chicken broth base
1 1/4 c Whipping cream
1 T Olive oil
1/2 c Red bell pepper, diced
1/2 c White onions, diced
1 t Green jalapeno pepper, diced
1/2 c Cotja cheese, Mexican
farmers' cheese
8 Mushroom caps
1/3 c Bottled chimichum sauce*
Salt and freshly ground
pepper
8 Sea scallops**
8 Cornhusks, soaked in water
if dried
Whole cilantro leaves and
chopped parsley

INSTRUCTIONS

Substitute 1/3 cup vinaigrette dressing to which you have added
chopped parsley and cayenne pepper to taste. ** As an alternative
outside the grilling season, buy smoked scallops  In a medium saucepan,
combine sherry and chicken base. Add whipping  cream and bring to a
boil over medium heat. Boil to reduce mixture to  1 cup. Set aside.  In
a medium saute pan, saute bell pepper, onion and jalapeno in olive  oil
over medium heat until soft but not browned, 8 to 10 minutes. Add
cream sauce and stir to blend. Pour mixture into the bowl of a
blender; puree. Strain through a fine mesh strainer into a bowl. Stir
in cheese and set aside. (Sauce may be made ahead. Cover and
refrigerate until needed.)  Heat an outdoor grill with wood chips.
Brush each mushroom cap with  chimichurri and season lightly with salt
and pepper. Grill the caps  on both sides until tender and browned.
Remove from heat and reserve.  Season scallops lightly with salt and
pepper. Place cornhusks over  wood chips. Lay scallops on an oiled
hinged grill or place them on  skewer. Cover the grill and smoke the
scallops until firm, 4 to 6  minutes.  To serve, spoon sauce onto four
plates. Place 2 mushroom caps on each  plate and add a smoked scallop
to the cavity of each one. (If using  pre-smoked purchased scallops,
allow 3 or 4 per serving.) Arrange  cilantro leaves around the caps and
sprinkle each plate rim with  parsley.  William Rice, Chicago Tribune
Magazine 2/22/98  Typed and Busted by Carriej999@AOL.com 4/98  Recipe
by: Chef Michael Cordua, Churrascos, Chicago, IL  Posted to MC-Recipe
Digest by Carriej999 <Carriej999@aol.com> on Apr  19, 1998

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