Hongos rellenos (smoked scallops in grilled mushroom caps
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | To 8 corn husk leaves | |
| 16 | larges | Sea scallops |
| 16 | larges | Mushroom caps |
| Olive oil, for basting | ||
| Huancaina Sauce: | ||
| ¼ | White onion, chopped | |
| ½ | Aji* peppers, chopped | |
| 1 | tablespoon | Olive oil |
| 1½ | ounce | Evaporated milk |
| 1½ | cup | Whipping cream |
| ¼ | cup | Dry sherry |
| ½ | cup | Cotija cheese** |
| 1½ | tablespoon | Cornstarch |
Directions
Smoke the scallops:
Place corn husks in bottom of smoker and add a small amount of water to pan.
Pan place the sea scallops on the grill and smoke over high heat for about 4 minutes.
Grill the mushrooms:
Baste mushroom caps with olive oil or Cordua Brand Chimichurri Sauce.
Grill for two minutes.
Huancaina sauce:
In a small frypan, saute the onion and pepper in olive oil. Transfer to a blender. Add the evaporated milk and whipping cream; blend well.
Pour the liquid through a fine-mesh strainer and transfer to a saute pan. Add the dry sherry and Cotija cheese. Heat over medium heat until very warm. Gradually stir in cornstarch to thicken. Strain sauce through a fine-mesh strainer.
To assemble:
Coat each plate with the Huancaina Sauce. Place a smoked scallop inside a mushroom cap and arrange 2 on each sauced plate.
*Aji peppers can be found in most Hispanic Markets **Cotija cheese is similar to farmers cheese and can be found in most Hispanic markets.
Yield: 8 servings
(courtesy Michael Cordua, Americas; Churrascos, Houston, Texas)