Scallop Chili

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Scallop Chili Ingredients

1 tb Olive oil	Freshly ground pepper; to
1 lg Jalapeno chile; cored,	1 c Canned; drained black beans
1 Ear corn; kernels scraped	1 tb Fresh lemon juice
1 md Shallot; peeled and minced	1/2 lb Sea scallops
1 md Garlic clove; minced	1 tb All-purpose flour
1 1/2 c Tomato puree	1/2 ts Chili powder
2 tb Tomato paste	1 tb Butter
1/2 ts Crushed dried oregano	2 ts Minced fresh garlic
3/4 ts Salt; divided

Instructions for Scallop Chili

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. Its was good, really rich. I doubled the amount and variety of peppers plus added a dash of Calvins. As it was a little thick, you may want to use a little less tomato paste. Also, I think shrimp wouldve been just as good as scallops. Here it is: Heat olive oil in medium skillet. Add jalapeno chile, corn, shallot and garlic and saut? 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. 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 saut? 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 CHILE-HEADS DIGEST by Michelle DeWitt on Nov 07, 1999, converted by MM_Buster v2.0l.

Main Ingredient: Cuisine: Uncategorized

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