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Name: Scallops with Scotch Bonnet Sauce
Prep time: 45 min
Cook time: 30 min
Total time: 45 min
Yield: 1
Cuisine: American
Ingredients: 1 lb Scallops; (sliced if large); 1/2 ts Tumeric; Butter; 2 Garlic chopped; 3 Tomatillos; chopped; 1 cn (small) pineapple; drained; 1 Shallot; chopped; 2 Scotch bonnets; seeded and; 1 c White wine

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INGREDIENTS

1 lb Scallops; (sliced if large)
1/2 ts Tumeric
Butter
2 Garlic ; chopped
3 Tomatillos; chopped
1 cn (small) pineapple; drained
1 Shallot; chopped
2 Scotch bonnets; seeded and
1 c White wine

Servings

INSTRUCTIONS

Fry the scallops a couple minutes until cooked. Remove, and reduce the liquid. Add the shallot, and cook a few minutes. Add some salt. Add the garlic, peppers, tomatillos and tumeric, and cook a few minutes more. Add the pineapple, juice and wine, and reduce. Whisk in some chunks of butter (1/2 to 1 stick) to thicken the sauce. Return the scallops to the pan, mix well, and serve. Goes well with rice. Posted to CHILE-HEADS DIGEST by "T" on Nov 9, 1998,

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Nutrition

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Serving Size: 1 Serving (535g)
Recipe Makes: 1 servings

Calories: 165
Calories from Fat: 105 (64%)

Amt Per Serving		% DV

	Total Fat 11.7g	16 %
	Saturated Fat 7.3g	37 %
	Monounsaturated Fat 3g
	Polyunsanturated Fat 0.5g
Cholesterol 30.5mg		9 %
Sodium 86.4mg		3 %
Potassium 103.5mg		3 %
Total Carbohydrate 4.8g		1 %
	Dietary Fiber 0.4g	2 %
	Sugars, other 4.4g
Protein 0.7g		1 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 165

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