| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Essnce09 |
4 |
servings |
INGREDIENTS
| 1 1/2 |
c |
Olive oil |
| 4 |
|
Fresh jalapeno peppers; chopped |
| 2 |
|
Fresh poblano peppers; chopped |
| 1 |
tb |
Crushed red pepper |
| 1 |
ts |
Salt |
| 1 |
ts |
Freshly-ground black pepper |
| 1 |
tb |
Minced garlic |
| 12 |
|
Fresh scallops; cleaned |
| 2 |
c |
Mango and roasted pepper salsa |
|
|
Fresh cilantro sprigs |
INSTRUCTIONS
Preheat the grill. Combine all the ingredients except the garlic in a
saucepan over high heat. Cook stirring, for 4 minutes. Stir in the garlic
and remove from the heat. Cool the mixture. Pour the mixture into a food
processor. Puree the mixture until smooth. Refrigerate the sauce for 7
days. Place 4 scallops on each skewer. Marinate the skewers in the Piri
Piri for 1 hour. Place the skewers on a hot grill and cook for 3 to 4
minutes on each side. Baste the skewers with the sauce, occasionally. Mound
the salsa in the center of the plate. Place the skewers directly on top of
the salsa. Garnish with fresh cilantro sprigs. This recipe yields 4
servings.
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD
NETWORK - (Show # EE-2372 broadcast 05-05-1998) Downloaded from their
Web-Site - http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net
06-04-1998
Recipe by: Emeril Lagasse
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