Scallops with scotch bonnet sauce
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Scallops; (sliced if large) |
| 1 | Shallot; chopped | |
| 2 | Cloves garlic; chopped | |
| 2 | Scotch bonnets; seeded and chopped | |
| 3 | Tomatillos; chopped | |
| ½ | teaspoon | Tumeric |
| 1 | can | (small) pineapple; drained (save juice), and chopped |
| 1 | cup | White wine |
| Butter | ||
Directions
Fry the scallops a couple minutes until cooked. Remove, and reduce the liquid. Add the shallot, and cook a few minutes. Add some salt. Add the garlic, peppers, tomatillos and tumeric, and cook a few minutes more. Add the pineapple, juice and wine, and reduce. Whisk in some chunks of butter (½ to 1 stick) to thicken the sauce. Return the scallops to the pan, mix well, and serve. Goes well with rice.
Posted to CHILE-HEADS DIGEST by "T" <joemama@...> on Nov 9, 1998, converted by MM_Buster v2.0l.