| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Meats, Eggs, Dairy, Grains |
Swiss |
Seafood |
6 |
Servings |
INGREDIENTS
| 1/4 |
c |
Unsalted butter |
| 3 |
|
(9-10 inch) flour tortillas |
| 18 |
md |
Shrimp; shelled, deveined; tails removed |
| 36 |
|
Scallops; about 1/2 lb total |
| 1/2 |
lb |
Lobster or crab meat; drained, all shell removed |
| 2 |
|
Cloves garlic; minced |
| 1 |
c |
Fresh peas -or- |
| 1 |
c |
Frozen peas; thawed, undrained |
| 4 |
|
Eggs |
| 1 |
c |
Whipping cream |
| 1/4 |
c |
Dry sherry |
| 1/4 |
ts |
Salt; or to taste |
| 1/4 |
ts |
Freshly ground white pepper (to taste) |
| 1/2 |
c |
Slivered Swiss cheese |
| 1 |
|
Tomato; cut in thin wedges |
| 1 |
|
Or more fresh Jalapeno chiles; thinly sliced & seeded |
| 2 |
tb |
Minced chives |
|
|
Freshly grated nutmeg |
INSTRUCTIONS
Lightly butter a 9-inch pie plate, using about 1/2 Tbs butter. Using a
sharp knife, cut 3 equal 'scallops' off rounded edges of each of 2
tortillas. Melt remaining butter in a medium skillet; quickly brown
remaining whole tortilla, then the 6 'scallops'. Place whole tortilla in
bottom of buttered pie plate and surround with with 'scallops', forming
sides of crust. Preheat oven to 375. Then evenly distribute seafood across
bottom of tortilla shell. Place shrimp interlocking around edge, fill
bottom with scallops, then distribute lobster over all. Top with garlic &
peas. Beat together eggs, cream, sherry, salt & white pepper; pour evenly
over all. Scatter cheese on top. Then attractively decorate top of pie:
arrange tomato wedges overlapping each other around outside edge; jalapeno
slices over tomatos and chives in a circle in the center. Grate nutmeg over
all. Bake 30 to 40 minutes or until a knife inserted in center comes out
clean. Serve warm. Makes 6 to 8 servings.
From the <Hotter Than Hell!>, by Jane Butel, ISBN 0-89586-646-3
(0-89586-542-4 paperback). Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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