Recipe - Estofado De Picos

2 ounce Clarified butter
One half ounce Olive oil
1 tablespoon Chopped onion
8 ounce Fresh shelled scallops
3 ounce Potatoes; parboiled
2 ounce Yams; parboiled & cubed
One half teaspoon Fresh black pepper
1 teaspoon Chopped fresh cilantro
1 ounce Dry white wine
2 ounce Sour cream

Place butter and oil in a saucepan over high heat. When hot, add onions and
saute quickly. Add scallops and saute until they have firmed. Add the
potatoes and yams and saute until heated through. Add pepper and cilantro.
While stirring constantly, add white wine until boiling. Add sour cream and
stir until the sauce has a smooth consistency, being careful not to boil
again. Serve immediately. Note: Do not leave this dish aloneit is very
fast and only takes a total of 4 to 5 minutes. Be sure the pan is very hot
from the start. The most important rule in cooking scallops is not to
overcook them. As one of the more delicate seafoods, even an extra minute
or two of heat will cause their flesh to shrink and become tough and chewy.

PABLO'S

SEATTLE

WINE: TORRES GRAN CORONAS, 1970

From the Micro Cookbook Collection of Mexican Recipes. Downloaded from
Glen's MM Recipe Archive, http://www.erols.com/hosey.