Yield: 4 servings
|Juice of one lemon|
|Juice of one lime|
|3 tablespoons||Vegetable oil|
|¼ cup||Dry white wine|
|¼ teaspoon||Ground cumin|
|¼ teaspoon||Chili powder|
|¼ teaspoon||Onion powder|
|¼ teaspoon||Ground coriander|
|⅛ teaspoon||Garlic powder|
|⅛ teaspoon||Ground oregano|
|⅛ teaspoon||Cayenne pepper|
|1½ pounds||Large fresh sea scallops|
|1 cup||Prepared tomatillo sauce|
|⅓ cup||Chilled butter; cut into three|
|Or four pieces|
|½ cup||Diced tomato; (any variety)|
In a medium bowl, combine lemon juice, lime juice and one tablespoon vegetable oil with wine, cumin, chili powder, onion powder, coriander, garlic powder, oregano, cayenne pepper and salt. Add scallops, toss gently to coat, cover and refrigerate for one hour. Heat remaining oil in a large skillet over medium heat. Add scallops, reserving marinade, and saute for four minutes per side, or until just cooked. Transfer scallops to a warm plate. Add reserved marinade to skillet and increase heat to medium-high.
Reduce liquid to one or two tablespoons, add tomatillo sauce and bring to a boil. Remove skillet from heat and whisk in butter, one piece at a time, until sauce is smooth and silky. Spoon sauce onto each plate and place scallops on sauce. Garnish with diced tomato. Serve with Spanish rice.
Comments: This non-traditional and simple method of preparing tender sea scallops combines southwestern seasonings with a mild tomatillo sauce. Use spices sparingly to appreciate the delicate flavor of the scallops. Fresh scallops have a much better flavor and texture than those which have been "fresh frozen."
Recipe Source: Home & Garden TV -- Home Grown Cooking - Episode 159 Formatted for MasterCook by Nancy Berry - cwbj78a@...
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