| 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 |
ts |
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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