Hongos rellenos (smoked scallops in grilled mushroom caps

4 servings

Ingredients

Quantity Ingredient
6 To 8 corn husk leaves
16 larges Sea scallops
16 larges Mushroom caps
Olive oil, for basting
Huancaina Sauce:
¼ White onion, chopped
½ Aji* peppers, chopped
1 tablespoon Olive oil
1½ ounce Evaporated milk
1½ cup Whipping cream
¼ cup Dry sherry
½ cup Cotija cheese**
1½ tablespoon Cornstarch

Directions

Smoke the scallops:

Place corn husks in bottom of smoker and add a small amount of water to pan.

Pan place the sea scallops on the grill and smoke over high heat for about 4 minutes.

Grill the mushrooms:

Baste mushroom caps with olive oil or Cordua Brand Chimichurri Sauce.

Grill for two minutes.

Huancaina sauce:

In a small frypan, saute the onion and pepper in olive oil. Transfer to a blender. Add the evaporated milk and whipping cream; blend well.

Pour the liquid through a fine-mesh strainer and transfer to a saute pan. Add the dry sherry and Cotija cheese. Heat over medium heat until very warm. Gradually stir in cornstarch to thicken. Strain sauce through a fine-mesh strainer.

To assemble:

Coat each plate with the Huancaina Sauce. Place a smoked scallop inside a mushroom cap and arrange 2 on each sauced plate.

*Aji peppers can be found in most Hispanic Markets **Cotija cheese is similar to farmers cheese and can be found in most Hispanic markets.

Yield: 8 servings

(courtesy Michael Cordua, Americas; Churrascos, Houston, Texas)

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