| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
Spanish |
Garden2 |
4 |
servings |
INGREDIENTS
|
|
Juice of one lemon |
|
|
Juice of one lime |
| 3 |
tb |
Vegetable oil |
| 1/4 |
c |
Dry white wine |
| 1/4 |
ts |
Ground cumin |
| 1/4 |
ts |
Chili powder |
| 1/4 |
ts |
Onion powder |
| 1/4 |
ts |
Ground coriander |
| 1/8 |
ts |
Garlic powder |
| 1/8 |
ts |
Ground oregano |
| 1/8 |
ts |
Cayenne pepper |
| 1 |
pn |
Salt |
| 1 1/2 |
lb |
Large fresh sea scallops |
| 1 |
c |
Prepared tomatillo sauce |
| 1/3 |
c |
Chilled butter; cut into three |
|
|
Or four pieces |
| 1/2 |
c |
Diced tomato; (any variety) |
INSTRUCTIONS
In a medium bowl, combine lemon juice, lime juice and one tablespoon
vegetable oil with wine, cumin, chili powder, onion powder, coriander,
garlic powder, oregano, cayenne pepper and salt. Add scallops, toss gently
to coat, cover and refrigerate for one hour. Heat remaining oil in a large
skillet over medium heat. Add scallops, reserving marinade, and saute for
four minutes per side, or until just cooked. Transfer scallops to a warm
plate. Add reserved marinade to skillet and increase heat to medium-high.
Reduce liquid to one or two tablespoons, add tomatillo sauce and bring to a
boil. Remove skillet from heat and whisk in butter, one piece at a time,
until sauce is smooth and silky. Spoon sauce onto each plate and place
scallops on sauce. Garnish with diced tomato. Serve with Spanish rice.
Serves 4.
Comments: This non-traditional and simple method of preparing tender sea
scallops combines southwestern seasonings with a mild tomatillo sauce. Use
spices sparingly to appreciate the delicate flavor of the scallops. Fresh
scallops have a much better flavor and texture than those which have been
"fresh frozen."
Recipe Source: Home & Garden TV -- Home Grown Cooking - Episode 159
Formatted for MasterCook by Nancy Berry - cwbj78a@prodigy.com
Converted by MM_Buster v2.0l.
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