Recipe Archives->Shellfish->Scallops Tomatillo

Scallops with Tomatillo Sauce


Tomatillo Sauce 

2 serrano chiles 
5 tomatillos 
1/2 white onion, coarsely chopped
2 cloves garlic

shiitake mushrooms, chopped
butter

1/2 to 1 cup chicken stock
freshly chopped cilantro
salt and pepper to taste

Bring to a boil for 10 minutes the chiles, tomatillos, onion and garlic.
Drain and blend these ingredients coursely in a blender.

Saute shiitakes in butter.  Add the tomatillo sauce to the pan
along with the stock, cilantro, salt and pepper.  Cook these
ingredients together for a couple of minutes (be sure not to overcook
cilantro) and set aside.


Corn Pudding

1 ear corn, grated
1 cup milk
corn meal
cream

Scald milk.  Add corn and cornmeal.  Mix until a little thick, and
remove from heat.  After it has cooled, add a little cream to the
thick corn pudding.


Scallops

5-10 scallops
butter

Quickly saute scallops in butter (1-2min). Once they are a little firm, they
are done.

Put everything together.  Pour a little of the corn pudding into
the center of a plate.  Arrange the scallops on the pudding and
pour some cream on top.  Then pour some tomatillo sauce on top and
garnish with cilantro.

Printable version: scallops-tomatillo.txt.