| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
|
2 |
Servings |
INGREDIENTS
| 1 |
tb |
Olive oil |
| 1 |
lg |
Jalapeno chile; cored, seeded and finely chopped |
| 1 |
|
Ear corn; kernels scraped off |
| 1 |
md |
Shallot; peeled and minced |
| 1 |
md |
Garlic clove; minced |
| 1 1/2 |
c |
Tomato puree |
| 2 |
tb |
Tomato paste |
| 1/2 |
ts |
Crushed dried oregano |
| 3/4 |
ts |
Salt; divided |
|
|
Freshly ground pepper; to taste |
| 1 |
c |
Canned; drained black beans |
| 1 |
tb |
Fresh lemon juice |
| 1/2 |
lb |
Sea scallops |
| 1 |
tb |
All-purpose flour |
| 1/2 |
ts |
Chili powder |
| 1 |
tb |
Butter |
| 2 |
ts |
Minced fresh garlic |
INSTRUCTIONS
There was talk of seafood chili last week and found this one in the local
paper. Suggested to be served with baking powder biscuits. I just used
tortilla chips. It's was good, really rich. I doubled the amount and
variety of peppers plus added a dash of Calvin's. As it was a little thick,
you may want to use a little less tomato paste. Also, I think shrimp
would've been just as good as scallops. Here it is:
Heat olive oil in medium skillet. Add jalapeno chile, corn, shallot and
garlic and sauté 5 minutes over medium heat. Stir in tomato puree, tomato
paste, oregano, 1/2 teaspoon salt and pepper, to taste. Add black beans and
lemon juice and simmer 5 minutes.
Meanwhile, prepare scallops. If scallops are thick, slice into 1/2 inch
disks. Dust scallops with flour. 1/2 teaspoon chili powder, remaining salt
and pepper, to taste. Melt butter in medium skillet. Add scallops in single
layer and sauté over high heat until browned and cooked through, about 2
minutes per side.
To serve, spoon chili into 2 shallow bowls. Sprinkle each with 1 teaspoon
minced cilantro. Top each serving with half the scallops. Serve
immediately.
Posted to CHILE-HEADS DIGEST by Michelle DeWitt <mikey@qni.com> on Nov 07,
1999, converted by MM_Buster v2.0l.
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