Recipe - Scallop Chili

1 tablespoon Olive oil
1 lg Jalapeno chile; cored,
seeded and finely chopped
1 Ear corn; kernels scraped
off
1 md Shallot; peeled and minced
1 md Garlic clove; minced
1 One half cup Tomato puree
2 tablespoon Tomato paste
One half teaspoon Crushed dried oregano
Three fourths teaspoon Salt; divided
Freshly ground pepper; to
taste
1 cup Canned; drained black beans
1 tablespoon Fresh lemon juice
One half pound Sea scallops
1 tablespoon Allpurpose flour
One half teaspoon Chili powder
1 tablespoon Butter
2 teaspoon Minced fresh garlic

There was talk of seafood chili last week and found this one in the local
paper. Suggested to be served with baking powder biscuits. I just used
tortilla chips. It's was good, really rich. I doubled the amount and
variety of peppers plus added a dash of Calvin's. As it was a little thick,
you may want to use a little less tomato paste. Also, I think shrimp
would've been just as good as scallops. Here it is:

Heat olive oil in medium skillet. Add jalapeno chile, corn, shallot and
garlic and sauté 5 minutes over medium heat. Stir in tomato puree, tomato
paste, oregano, One half teaspoon salt and pepper, to taste. Add black beans and
lemon juice and simmer 5 minutes.

Meanwhile, prepare scallops. If scallops are thick, slice into One half inch
disks. Dust scallops with flour. One half teaspoon chili powder, remaining salt
and pepper, to taste. Melt butter in medium skillet. Add scallops in single
layer and sauté over high heat until browned and cooked through, about 2
minutes per side.

To serve, spoon chili into 2 shallow bowls. Sprinkle each with 1 teaspoon
minced cilantro. Top each serving with half the scallops. Serve
immediately.

Posted to CHILEHEADS DIGEST by Michelle DeWitt mikey@qni.com on Nov 07,
1999, converted by MM_Buster v2.0l.