Scallops in Adobo

* Exported from MasterCook *

Scallops in Adobo

Recipe By : Contemporary Southwest, Cafe Terra Cotta Cookbook, pg. 105
Serving Size : 4 Preparation Time :0:00
Categories : Entrees

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Adobo:
4 ancho chiles
2 teaspoons garlic -- chopped
1/4 teaspoon ground cumin
1/2 teaspoon dried oregano
1/4 teaspoon dried marjoram
1/4 teaspoon ground cinnamon
3 tablespoons vinegar
1/2 cup orange juice
1/2 teaspoon salt
~~~~~~~~~~~~~~~
1 pound sea scallops
2 tablespoons olive oil
2 cups fresh or frozen corn kernels
3 poblano peppers, roasted and peeled -- cut into strips
2 bunches green onions -- sliced
4 tomatoes, peeled, seeded -- and chopped
salt and pepper -- to taste

Soak the ancho chiles for 1 hour in hot water. Drain and save the water.
Seed the chiles and put them in a blender with the rest of the adobo
ingredients. Blend until smooth, adding chile water as needed. Transfer to a
bowl, toss the scallops in the adobo, and refrigerate for 4 hours.

Lift the scallops out of the adobo, letting the excess fall off. Heat the
olive oil over high heat in a skillet and saute the scallops until seared,
about 1 minute per side. Add the corn, poblanos, green onions, and tomatoes.
Stir until the scallops are cooked, approximately 4 minutes. Correct the
seasoning and serve over green rice.

Notes: Adobo is the general name for chile or chile-tomato sauces heavily
spiked with vinegar and/or citrus juices and spices. If you want to serve
this with wine, be careful not to overdo the acid ingredients; otherwise,
serve with beer.

Submitted to Recipelu by Chelle Gardner. Chelle51@aol.com

- - - - - - - - - - - - - - - - - -