Scallops With Green Peppercorn
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Dairy | Seafood | 4 | Servings | |
INGREDIENTS
| 1/4 | c | Unsalted butter |
| 1 1/2 | lb | Bay scallops |
| 1/4 | c | Dry sherry |
| 1/2 | c | Whipping cream |
| 1 | Jar, 1-oz pickled green | |
| peppercorns drained | ||
| Salt to taste | ||
| 1 | t | Caribe, crushed N. New |
| Mexico hot red chile | ||
| 4 | Patty shells or croissants | |
| heated |
INSTRUCTIONS
Melt 2 Tbs butter in a large, heavy skillet over medium-high heat. Add scallops and quickly cook, stirring, until edges are light golden and almost all liquid has evaporated, leaving skillet almost dry. Remove scallops to a platter and keep warm. Add sherry to skillet; deglaze skillet, then add cream and cook, stirring, until mixture is reduced by about 1/3. Stir in scallops, peppercorns, salt and caribe. Cook a few minutes; taste and adjust seasonings. Serve in patty shells or over croissants on warmed plated. Makes 4 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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Nutrition (calculated from recipe ingredients)
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Calories: 299
Calories From Fat: 241
Total Fat: 27.4g
Cholesterol: 71.3mg
Sodium: 163.5mg
Potassium: 64.7mg
Carbohydrates: 8.9g
Fiber: <1g
Sugar: <1g
Protein: 1.7g