Yield: 2 Servings
|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|
|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.