Yield: 1 servings
Measure | Ingredient |
---|---|
1 pounds | Scallops; (sliced if large) |
1 \N | Shallot; chopped |
2 \N | Cloves garlic; chopped |
2 \N | Scotch bonnets; seeded and chopped |
3 \N | Tomatillos; chopped |
½ teaspoon | Tumeric |
1 can | (small) pineapple; drained (save juice), and chopped |
1 cup | White wine |
\N \N | Butter |
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.