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Title: Spicy Sea Scallops
Categories: Scallops, Southwest, Chilies, Sauces, Citrus
Yield: 4 Servings

1 Lemon's juice
1 Lime's juice
3 tb Vegetable oil
1/4 c Dry white wine
1/4 ts Ground cumin
1/4 ts Chili powder
1/4 ts Onion powder
1/4 ts Ground coriander
1/8 ts Garlic powder
1/8 ts Ground oregano
1/8 ts Cayenne pepper
1 pn Salt
1 1/2 lb Large fresh sea scallops
1 c Prepared tomatillo sauce
1/3 c Chilled butter; cut into
Three or four pieces
1/2 c Tomato; diced

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.

Serving Ideas: Serve with Spanish rice.

Notes: 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 By: Paul James Home Grown Cooking

From: Risa Golding

Uncle Dirty Dave's Archives

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