Scallop chili

Yield: 2 Servings

Measure Ingredient
1 tablespoon Olive oil
1 large Jalapeno chile; cored, seeded and finely chopped
1 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
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.

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