Scallops With Scotch Bonnet Sauce
| 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 | t | Tumeric |
| 1 | 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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Nutrition (calculated from recipe ingredients)
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Calories: 2592
Calories From Fat: 1367
Total Fat: 155.5g
Cholesterol: 584.2mg
Sodium: 3675.2mg
Potassium: 3131.2mg
Carbohydrates: 206.5g
Fiber: 8.3g
Sugar: 3.5g
Protein: 69.9g