| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Swiss | 1 | servings | |
INGREDIENTS
| 1 | lb | Scallops; (sliced if large) |
| 1 | Shallot; chopped | |
| 2 | Cloves garlic; chopped | |
| 2 | Scotch bonnets; seeded and chopped | |
| 3 | Tomatillos; chopped | |
| 1/2 | ts | Tumeric |
| 1 | cn | (small) pineapple; drained (save juice), and chopped |
| 1 | c | White wine |
| Butter |
INSTRUCTIONS
Fry the scallops a couple minutes until cooked. Remove, and reduce the liquid. Add the shallot, and cook a few minutes. Add some salt. Add the garlic, peppers, tomatillos and tumeric, and cook a few minutes more. Add the pineapple, juice and wine, and reduce. Whisk in some chunks of butter (1/2 to 1 stick) to thicken the sauce. Return the scallops to the pan, mix well, and serve. Goes well with rice. Posted to CHILE-HEADS DIGEST by "T" <joemama@swissonline.ch> on Nov 9, 1998, converted by MM_Buster v2.0l.
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