| 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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