Estofado de pico's

4 Servings

Ingredients

QuantityIngredient
2ouncesClarified butter
½ounceOlive oil
1tablespoonChopped onion
8ouncesFresh shelled scallops
3ouncesPotatoes; par-boiled
2ouncesYams; par-boiled & cubed
½teaspoonFresh black pepper
1teaspoonChopped fresh cilantro
1ounceDry white wine
2ouncesSour cream

Directions

Place butter and oil in a saucepan over high heat. When hot, add onions and saute quickly. Add scallops and saute until they have firmed. Add the potatoes and yams and saute until heated through. Add pepper and cilantro.

While stirring constantly, add white wine until boiling. Add sour cream and stir until the sauce has a smooth consistency, being careful not to boil again. Serve immediately. Note: Do not leave this dish alone--it is very fast and only takes a total of 4 to 5 minutes. Be sure the pan is very hot from the start. The most important rule in cooking scallops is not to overcook them. As one of the more delicate seafoods, even an extra minute or two of heat will cause their flesh to shrink and become tough and chewy.

PABLO'S

SEATTLE

WINE: TORRES GRAN CORONAS, 1970 From the <Micro Cookbook Collection of Mexican Recipes>. Downloaded from Glen's MM Recipe Archive, .