Scallops with green peppercorn
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | cup | Unsalted butter |
| 1½ | pounds | Bay scallops |
| ¼ | cup | Dry sherry |
| ½ | cup | Whipping cream |
| 1 | Jar (1-oz) pickled green peppercorns; drained | |
| Salt to taste | ||
| 1 | teaspoon | Caribe (crushed N. New Mexico hot red chile) |
| 4 | Patty shells or croissants; heated | |
Directions
Melt 2 Tbs butter in a large, heavy skillet over medium-high heat. Add scallops and quickly cook, stirring, until edges are light golden and almost all liquid has evaporated, leaving skillet almost dry. Remove scallops to a platter and keep warm. Add sherry to skillet; deglaze skillet, then add cream and cook, stirring, until mixture is reduced by about ⅓. Stir in scallops, peppercorns, salt and caribe. Cook a few minutes; taste and adjust seasonings. Serve in patty shells or over croissants on warmed plated. Makes 4 servings.
From the <Hotter Than Hell!>, by Jane Butel, ISBN 0-89586-646-3 (0-89586-542-4 paperback). Downloaded from Glen's MM Recipe Archive, .
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