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   PID: Synchronet 3.21a-Win32 master/fbbbd4ad4 Aug 26 2025 MSC 1942   
   TID: SBBSecho 3.29-Win32 master/fbbbd4ad4 Aug 26 2025 MSC 1942   
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   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Spicy Sea Scallops   
    Categories: Scallops, Southwest, Chilies, Sauces, Citrus   
         Yield: 4 Servings   
       
         1    Lemon's juice   
         1    Lime's juice   
         3 tb Vegetable oil   
       1/4 c  Dry white wine   
       1/4 ts Ground cumin   
       1/4 ts Chili powder   
       1/4 ts Onion powder   
       1/4 ts Ground coriander   
       1/8 ts Garlic powder   
       1/8 ts Ground oregano   
       1/8 ts Cayenne pepper   
         1 pn Salt   
     1 1/2 lb Large fresh sea scallops   
         1 c  Prepared tomatillo sauce   
       1/3 c  Chilled butter; cut into   
              Three or four pieces   
       1/2 c  Tomato; diced   
       
     In a medium bowl, combine lemon juice, lime juice and one   
     tablespoon vegetable oil with wine, cumin, chili powder,   
     onion powder, coriander, garlic powder, oregano, cayenne   
     pepper and salt. Add scallops, toss gently to coat, cover   
     and refrigerate for one hour.   
        
     Heat remaining oil in a large skillet over medium heat.   
     Add scallops, reserving marinade, and saute for four   
     minutes per side, or until just cooked. Transfer scallops   
     to a warm plate. Add reserved marinade to skillet and   
     increase heat to medium-high. Reduce liquid to one or two   
     tablespoons, add tomatillo sauce and bring to a boil.   
     Remove skillet from heat and whisk in butter, one piece at   
     a time, until sauce is smooth and silky. Spoon sauce onto   
     each plate and place scallops on sauce. Garnish with diced   
     tomato.   
        
     Serving Ideas: Serve with Spanish rice.   
        
     Notes: This non-traditional and simple method of preparing   
     tender sea scallops combines southwestern seasonings with   
     a mild tomatillo sauce. Use spices sparingly to appreciate   
     the delicate flavor of the scallops. Fresh scallops have a   
     much better flavor and texture than those which have been   
     "fresh frozen."   
        
     Recipe By: Paul James Home Grown Cooking   
        
     From: Risa Golding   
        
     Uncle Dirty Dave's Archives   
       
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