Chile-garlic scallops
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Butter or 1/2 butter, 1/2 olive oil |
| 1 | pounds | To 1 1/2 lb scallops large pieces halved |
| ½ | tablespoon | Garlic; minced or to taste |
| ½ | teaspoon | Jalape¤o pepper cored, seeded and minced or to taste |
| ¼ | teaspoon | Turmeric |
| 3 | tablespoons | Water |
| ¼ | cup | Cilantro; minced |
| Salt | ||
Directions
Heat the butter in a large skillet over medium-high heat. Add the scallops and cook until they begin to brown in places, 1 to 2 minutes. Remove them with a slotted spoon and set aside, leaving any liquid in the skillet. The scallops should not be crowded in the skillet or they will not brown; if necessary, brown them in two batches.
Lower the heat to medium, add the garlic and cook until golden. Stir in the jalape¤o and turmeric. Add the water and bring to a boil. Add the scallops, reduce the heat and simmer, covered, until the scallops are just opaque through (cut one to test), 3 to 5 minutes.
Using a slotted spoon, transfer the scallops to a warmed serving platter or bowl and cover to keep warm. Bring the cooking liquid to a boil and cook until it thickens slightly, 2 to 4 minutes, stirring often. Remove from heat and stir in cilantro and salt to taste. Pour sauce over scallops and serve.
Simply Seafood Winter 1995
Submitted By DIANE LAZARUS On 01-19-95