Recipe - Spicy Sea Scallops

Juice of one lemon
Juice of one lime
3 tablespoon Vegetable oil
One fourth cup Dry white wine
One fourth teaspoon Ground cumin
One fourth teaspoon Chili powder
One fourth teaspoon Onion powder
One fourth teaspoon Ground coriander
1/8 teaspoon Garlic powder
1/8 teaspoon Ground oregano
1/8 teaspoon Cayenne pepper
1 pn Salt
1 One half pound Large fresh sea scallops
1 cup Prepared tomatillo sauce
1/3 cup Chilled butter; cut into
three
Or four pieces
One half cup Diced tomato; (any variety)

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 mediumhigh.
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 minced tomato. Serve with Spanish rice.
Serves 4.

Comments: This nontraditional 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 Source: Home & Garden TV Home Grown Cooking Episode 159

Formatted for MasterCook by Nancy Berry cwbj78a@prodigy.com

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