Scallops with scotch bonnet sauce

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.

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