Recipe - Scallops With Green Peppercorn

One fourth cup Unsalted butter
1 One half pound Bay scallops
One fourth cup Dry sherry
One half cup Whipping cream
1 Jar (1oz) pickled green
peppercorns; drained
Salt to taste
1 teaspoon Caribe (crushed N. New
Mexico hot red chile)
4 Patty shells or croissants;
heated

Melt 2 Tbs butter in a large, heavy skillet over mediumhigh heat. Add
scallops and quickly cook, stirring, until edges are light golden and
almost all liquid has evaporated, leaving skillet almost dry. Remove
scallops to a platter and keep warm. Add sherry to skillet; deglaze
skillet, then add cream and cook, stirring, until mixture is reduced by
about 1/3. Stir in scallops, peppercorns, salt and caribe. Cook a few
minutes; taste and adjust seasonings. Serve in patty shells or over
croissants on warmed plated. Makes 4 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.