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SCALLOP CHILI
  • 1 tablespoon olive oil
  • 1 large jalapeno chile, cored, seeded and finely chopped
  • 1 ear corn, kernels scraped off
  • 1 medium shallot, peeled and minced
  • 1 medium garlic clove, minced
  • 1 1/2 cups tomato puree
  • 2 tablespoons tomato paste
  • 1/2 teaspoon crushed dried oregano
  • 3/4 teaspoon salt, divided
  • Freshly ground pepper, to taste
  • 1 cup canned, drained black beans
  • 1 tablespoon fresh lemon juice
  • 1/2 pound sea scallops
  • 1 tablespoon all-purpose flour
  • 1/2 teaspoon chili powder
  • 1 tablespoon butter
  • 2 teaspoons minced fresh garlic
    1. 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, 1/2 teaspoon salt and pepper, to taste. Add black beans and lemon juice and simmer 5 minutes.
    2. Meanwhile, prepare scallops. If scallops are thick, slice into 1/2 inch disks. Dust scallops with flour. 1/2 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.
    3. To serve, spoon chili into 2 shallow bowls. Sprinkle each with 1 teaspoon minced cilantro. Top each serving with half the scallops. Serve immediately.

     

     
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