[CH] Scallop chili
Michelle DeWitt (mikey@qni.com)
Sun, 07 Nov 1999 11:38:14 -0700
There was talk of seafood chili last week and found this one in the
local paper.
Suggested to be served with baking powder biscuits. I just used tortilla
chips. It's was good, really rich.
I doubled the amount and variety of peppers plus added a dash of
Calvin's.
As it was a little thick, you may want to use a little less tomato
paste.
Also, I think shrimp would've been just as good as scallops. Here it is:
Scallop Chili
Makes 2 servings
1 tablespoon olive oil
1 large jalapeno chile, cored, seeded and finely chopped
1 ear corn, kernels scraped off
1 medium shallot, peeled and minced
1 medium garlic clove, minced
1 1/2 cups tomato puree
2 tablespoons tomato paste
1/2 teaspoon crushed dried oregano
3/4 teaspoon salt, divided
Freshly ground pepper, to taste
1 cup canned, drained black beans
1 tablespoon fresh lemon juice
1/2 pound sea scallops
1 tablespoon all-purpose flour
1/2 teaspoon chili powder
1 tablespoon butter
2 teaspoons minced fresh garlic
Heat olive oil in medium skillet. Add jalapeno chile, corn, shallot and
garlic and sauté 5 minutes over medium heat.
Stir in tomato puree, tomato paste, oregano, 1/2 teaspoon salt and
pepper, to taste.
Add black beans and lemon juice and simmer 5 minutes.
Meanwhile, prepare scallops. If scallops are thick, slice into 1/2 inch
disks. Dust scallops with flour. 1/2 teaspoon chili powder, remaining
salt and pepper, to taste. Melt butter in medium skillet. Add scallops
in single layer and sauté over high heat until browned and cooked
through, about 2 minutes per side.
To serve, spoon chili into 2 shallow bowls. Sprinkle each with 1
teaspoon minced cilantro. Top each serving with half the scallops. Serve
immediately.