Yield: 2 Servings
| Measure | Ingredient |
|---|---|
| 1 tablespoon | Olive oil |
| 1 large | Jalapeno chile; cored, seeded and finely chopped |
| 1 \N | Ear corn; kernels scraped off |
| 1 medium | Shallot; peeled and minced |
| 1 medium | Garlic clove; minced |
| 1½ cup | Tomato puree |
| 2 tablespoons | Tomato paste |
| ½ teaspoon | Crushed dried oregano |
| ¾ teaspoon | Salt; divided |
| \N \N | Freshly ground pepper; to taste |
| 1 cup | Canned; drained black beans |
| 1 tablespoon | Fresh lemon juice |
| ½ pounds | Sea scallops |
| 1 tablespoon | All-purpose flour |
| ½ teaspoon | Chili powder |
| 1 tablespoon | Butter |
| 2 teaspoons | Minced fresh garlic |
There was talk of seafood chili last week and found this one in the local paper. Suggested to be served with baking powder biscuits. I just used tortilla chips. It's was good, really rich. I doubled the amount and variety of peppers plus added a dash of Calvin's. As it was a little thick, you may want to use a little less tomato paste. Also, I think shrimp would've been just as good as scallops. Here it is: Heat olive oil in medium skillet. Add jalapeno chile, corn, shallot and garlic and sauté 5 minutes over medium heat. Stir in tomato puree, tomato paste, oregano, ½ teaspoon salt and pepper, to taste. Add black beans and lemon juice and simmer 5 minutes.
Meanwhile, prepare scallops. If scallops are thick, slice into ½ inch disks. Dust scallops with flour. ½ teaspoon chili powder, remaining salt and pepper, to taste. Melt butter in medium skillet. Add scallops in single layer and sauté over high heat until browned and cooked through, about 2 minutes per side.
To serve, spoon chili into 2 shallow bowls. Sprinkle each with 1 teaspoon minced cilantro. Top each serving with half the scallops. Serve immediately.
Posted to CHILE-HEADS DIGEST by Michelle DeWitt <mikey@...> on Nov 07, 1999, converted by MM_Buster v2.0l.