Chile-garlic scallops

4 servings

Ingredients

Quantity Ingredient
2 tablespoons Butter or 1/2 butter, 1/2 olive oil
1 pounds To 1 1/2 lb scallops large pieces halved
½ tablespoon Garlic; minced or to taste
½ teaspoon Jalape¤o pepper cored, seeded and minced or to taste
¼ teaspoon Turmeric
3 tablespoons Water
¼ cup Cilantro; minced
Salt

Directions

Heat the butter in a large skillet over medium-high heat. Add the scallops and cook until they begin to brown in places, 1 to 2 minutes. Remove them with a slotted spoon and set aside, leaving any liquid in the skillet. The scallops should not be crowded in the skillet or they will not brown; if necessary, brown them in two batches.

Lower the heat to medium, add the garlic and cook until golden. Stir in the jalape¤o and turmeric. Add the water and bring to a boil. Add the scallops, reduce the heat and simmer, covered, until the scallops are just opaque through (cut one to test), 3 to 5 minutes.

Using a slotted spoon, transfer the scallops to a warmed serving platter or bowl and cover to keep warm. Bring the cooking liquid to a boil and cook until it thickens slightly, 2 to 4 minutes, stirring often. Remove from heat and stir in cilantro and salt to taste. Pour sauce over scallops and serve.

Simply Seafood Winter 1995

Submitted By DIANE LAZARUS On 01-19-95

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