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Name: Hongos Rellenos (Mushrooms Stuffed with Smoked Scallops)
Prep time: 30 min
Total time: 30 min
Yield: 4
Cuisine: American
Ingredients: Salt; 1 ts Chicken broth base; 1/3 c Bottled chimichum sauce*; 1/2 c White onions; diced; 1 tb Fino; (dry) sherry; 1 ts Green jalapeno pepper; diced; 1 tb olive oil; 8 lg Sea scallops**; Whole cilantro leaves and; 1/2 c Red bell pepper; diced; 8 Cornhusks; (soaked in water; 1 1/4 c Whipping cream; 1/2 c Cotja cheese; (Mexican; 8 lg Mushroom caps

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INGREDIENTS

Salt
1 ts Chicken broth base
1/3 c Bottled chimichum sauce*
1/2 c White onions; diced
1 tb Fino; (dry) sherry
1 ts Green jalapeno pepper; diced
1 tb olive oil
8 lg Sea scallops**
Whole cilantro leaves and
1/2 c Red bell pepper; diced
8 Cornhusks; (soaked in water
1 1/4 c Whipping cream
1/2 c Cotja cheese; (Mexican
8 lg Mushroom caps

Servings

INSTRUCTIONS

* Substitute 1/3 cup vinaigrette dressing to which you have added chopped parsley and cayenne pepper to taste. ** As an alternative outside the grilling season, buy smoked scallops In a medium saucepan, combine sherry and chicken base. Add whipping cream and bring to a boil over medium heat. Boil to reduce mixture to 1 cup. Set aside. In a medium saute pan, saute bell pepper, onion and jalapeno in olive oil over medium heat until soft but not browned, 8 to 10 minutes. Add cream sauce and stir to blend. Pour mixture into the bowl of a blender; puree. Strain through a fine mesh strainer into a bowl. Stir in cheese and set aside. (Sauce may be made ahead. Cover and refrigerate until needed.) Heat an outdoor grill with wood chips. Brush each mushroom cap with chimichurri and season lightly with salt and pepper. Grill the caps on both sides until tender and browned. Remove from heat and reserve. Season scallops lightly with salt and pepper. Place cornhusks over wood chips. Lay scallops on an oiled hinged grill or place them on skewer. Cover the grill and smoke the scallops until firm, 4 to 6 minutes. To serve, spoon sauce onto four plates. Place 2 mushroom caps on each plate and add a smoked scallop to the cavity of each one. (If using pre-smoked purchased scallops, allow 3 or 4 per serving.) Arrange cilantro leaves around the caps and sprinkle each plate rim with parsley. William Rice, Chicago Tribune Magazine 2/22/98 Typed and Busted by Carriej999@AOL.com 4/98 Recipe by: Chef Michael Cordua, Churrascos, Chicago, IL Posted to MC-Recipe Digest by Carriej999 on Apr 19, 1998

NOTES

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Hongos Rellenos (Mushrooms Stuffed with Smoked Scallops)

Salt 
1 ts Chicken broth base 
1/3 c Bottled chimichum sauce* 
1/2 c White onions; diced 
1 tb Fino; (dry) sherry 
1 ts Green jalapeno pepper; diced 
1 tb olive oil 
8 lg Sea scallops** 
  Whole cilantro leaves and 
1/2 c Red bell pepper; diced 
8  Cornhusks; (soaked in water 
1 1/4 c Whipping cream 
1/2 c Cotja cheese; (Mexican 
8 lg Mushroom caps

* Substitute 1/3 cup vinaigrette dressing to which you have added chopped  parsley and cayenne pepper to taste. ** As an alternative outside the  grilling season, buy smoked scallops    In a medium saucepan, combine sherry and chicken base. Add whipping cream  and bring to a boil over medium heat. Boil to reduce mixture to 1 cup. Set  aside.    In a medium saute pan, saute bell pepper, onion and jalapeno in olive oil  over medium heat until soft but not browned, 8 to 10 minutes. Add cream  sauce and stir to blend. Pour mixture into the bowl of a blender; puree.  Strain through a fine mesh strainer into a bowl. Stir in cheese and set  aside. (Sauce may be made ahead. Cover and refrigerate until needed.)    Heat an outdoor grill with wood chips. Brush each mushroom cap with  chimichurri and season lightly with salt and pepper. Grill the caps on both  sides until tender and browned. Remove from heat and reserve.    Season scallops lightly with salt and pepper. Place cornhusks over wood  chips. Lay scallops on an oiled hinged grill or place them on skewer. Cover  the grill and smoke the scallops until firm, 4 to 6 minutes.    To serve, spoon sauce onto four plates. Place 2 mushroom caps on each plate  and add a smoked scallop to the cavity of each one. (If using pre-smoked  purchased scallops, allow 3 or 4 per serving.) Arrange cilantro leaves  around the caps and sprinkle each plate rim with parsley.    William Rice, Chicago Tribune Magazine 2/22/98    Typed and Busted by Carriej999@AOL.com 4/98    Recipe by: Chef Michael Cordua, Churrascos, Chicago, IL    Posted to MC-Recipe Digest by Carriej999 <Carriej999@aol.com> on Apr 19,  1998

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Nutrition

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Serving Size: 1 Serving (60g)
Recipe Makes: 4 Servings

Calories: 83
Calories from Fat: 70 (84%)

Amt Per Serving		% DV

	Total Fat 7.8g	10 %
	Saturated Fat 4.4g	22 %
	Monounsaturated Fat 2.6g
	Polyunsanturated Fat 0.4g
Cholesterol 25.7mg		8 %
Sodium 9.6mg		0 %
Potassium 194.5mg		5 %
Total Carbohydrate 2.2g		1 %
	Dietary Fiber 0.3g	1 %
	Sugars, other 2g
Protein 1.4g		2 %
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Calories per serving: 83

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