• 10/2 Fried Scallops - 4

    From Dave Drum@1:3634/12 to All on Thu Sep 30 09:51:00 2021
    October 2: National Fried Scallops Day

    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Spicy Sea Scallops
    Categories: Scallops, Southwest, Chilies, Sauces, Citrus
    Yield: 4 Servings

    1 Lemon's juice
    1 Lime's juice
    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 Tomato; diced

    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.

    Serving Ideas: Serve with Spanish rice.

    Notes: 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 By: Paul James Home Grown Cooking

    From: Risa Golding

    Uncle Dirty Dave's Archives

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