Recipe - Pastel Del Pescado

One fourth cup Unsalted butter
3 (910 inch) flour tortillas
18 md Shrimp; shelled,
deveined; tails removed
36 Scallops; about One half pound total
One half pound Lobster or crab meat;
drained, all shell removed
2 Cloves garlic; minced
1 cup Fresh peas or
1 cup Frozen peas; thawed,
undrained
4 Eggs
1 cup Whipping cream
One fourth cup Dry sherry
One fourth teaspoon Salt; or to taste
One fourth teaspoon Freshly ground white pepper
(to taste)
One half cup Slivered Swiss cheese
1 Tomato; cut in thin wedges
1 Or more fresh Jalapeno
chiles; thinly cut or sliced up &
seeded
2 tablespoon Minced chives
Freshly grated nutmeg

Lightly butter a 9inch pie plate, using about One half Tbs butter. Using a
sharp knife, cut 3 equal 'scallops' off rounded edges of each of 2
tortillas. Melt remaining butter in a medium skillet; quickly brown
remaining whole tortilla, then the 6 'scallops'. Place whole tortilla in
bottom of buttered pie plate and surround with with 'scallops', forming
sides of crust. Preheat oven to 375. Then evenly distribute seafood across
bottom of tortilla shell. Place shrimp interlocking around edge, fill
bottom with scallops, then distribute lobster over all. Top with garlic &
peas. Beat together eggs, cream, sherry, salt & white pepper; pour evenly
over all. Scatter cheese on top. Then attractively decorate top of pie:
arrange tomato wedges overlapping each other around outside edge; jalapeno
slices over tomatos and chives in a circle in the center. Grate nutmeg over
all. Bake 30 to 40 minutes or until a knife inserted in center comes out
clean. Serve warm. Makes 6 to 8 servings.

From the Hotter Than Hell!, by Jane Butel, ISBN 0895866463
(0895865424 paperback). Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.