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Newsgroups: rec.food.recipes
From: latham@cats.ucsc.edu (Nevra Latham)
Subject: Scallops with Tomatillo Sauce
Message-ID: <2ed9u8$s2h@darkstar.UCSC.EDU>
Keywords: scallops
Organization: University of California; Santa Cruz
References: <jeff.schwartz.2.000FFA75@sandiegoca.ncr.com>
Date: 11 Dec 1993 20:18:16 GMT
This is a somewhat spicy scallop dish. It is very unusual, I
have never had anything like it before.
The recipe consists of sauteed scallops, corn pudding, and a
spicy tomatillo sauce on top.
TOMATILLO SAUCE
Boil for 10 minutes:
-2 serrano chiles (watch out, these are hot!)
-5 tomatillos (green tomato-like veges)
-1/2 of a white onion coursely chopped
-2 cloves garlic
Drain and blend these ingredients coursely in a blender.
Chop and sautee some:
-shitake mushrooms
in:
-butter
add the tomatillo sauce to the pan along with:
-1/2-1 cup chicken stock
-freshly chopped cilantro
-salt and pepper to taste
Cook these ingredients together for a couple of minutes (be sure
not to overcook cilantro) and set aside.
CORN PUDDING
Grate:
-1 ear of corn
Boil: -1 cup of milk
Add to milk:
-some corn meal
-the grated corn
Mix until a little thick, and remove from heat. After cool, add a
little cream to the thick corn pudding.
SCALLOPS
Sautee:
-some scallops (5-10)
in:
-butter
These cook amazingly quickly (1-2min) Once they are a little firm, they
are done.
Finally, we put everything together. Pour a little of the corn
pudding into the center of a plate. Arrange the scallops on the
pudding and pour some cream on top. Then pour some tomatillo sauce on
top and garnish with cilantro.
This is a very elegant looking, as well as tasty dish. Enjoy.