Scallops with blackberry-habanero sauce

4 Servings

Ingredients

Quantity Ingredient
¼ Bunch cilantro
½ Lemon; juice of
⅓ Cucumber
2 smalls Handfuls frozen blackberries (about 10-15)
2 Habaneros; gutted
1 Carrot
Some fresh ginger (about 1.5 cubic cm)
Oil

Directions

Blend up the ingredients: (a mini-cuisinart works well). Cook some brown basmati rice into which you have crumbled a handful of walnuts. Heat a frying pan and put a little oil in. after it gets hot, put in some diced ginger (yes, more ginger!) and cook it a bit. then put in some scallops (i got mine from Trader Joe's) and cook for a while, then put in the sauce blended above. cook a bit more and turn down the heat to medium until it's done. make sure to keep stirring because the sauce will dry up if it sits for too long on the hot pan. Serve the scallops over the rice.

thinly-sliced cucumber makes an interesting garnish. "jeremy j. bornstein" <jeremy@...>

CHILE-HEADS ARCHIVES

From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, .

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