Pastel del pescado

Yield: 6 Servings

Measure Ingredient
¼ cup Unsalted butter
3 \N (9-10 inch) flour tortillas
18 mediums Shrimp; shelled, deveined; tails removed
36 \N Scallops; about 1/2 lb total
½ pounds Lobster or crab meat; drained, all shell removed
2 \N Cloves garlic; minced
1 cup Fresh peas -or-
1 cup Frozen peas; thawed, undrained
4 \N Eggs
1 cup Whipping cream
¼ cup Dry sherry
¼ teaspoon Salt; or to taste
¼ teaspoon Freshly ground white pepper (to taste)
½ cup Slivered Swiss cheese
1 \N Tomato; cut in thin wedges
1 \N Or more fresh Jalapeno chiles; thinly sliced & seeded
2 tablespoons Minced chives
\N \N Freshly grated nutmeg

Lightly butter a 9-inch pie plate, using about ½ Tbs butter. Using a sharp knife, cut 3 equal 'scallops' off rounded edges of each of 2 tortillas. Melt remaining butter in a medium skillet; quickly brown remaining whole tortilla, then the 6'scallops'. Place whole tortilla in bottom of buttered pie plate and surround with with 'scallops', forming sides of crust. Preheat oven to 375. Then evenly distribute seafood across bottom of tortilla shell. Place shrimp interlocking around edge, fill bottom with scallops, then distribute lobster over all. Top with garlic & peas. Beat together eggs, cream, sherry, salt & white pepper; pour evenly over all. Scatter cheese on top. Then attractively decorate top of pie: arrange tomato wedges overlapping each other around outside edge; jalapeno slices over tomatos and chives in a circle in the center. Grate nutmeg over all. Bake 30 to 40 minutes or until a knife inserted in center comes out clean. Serve warm. Makes 6 to 8 servings.

From the <Hotter Than Hell!>, by Jane Butel, ISBN 0-89586-646-3 (0-89586-542-4 paperback). Downloaded from Glen's MM Recipe Archive, .

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