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      Title: Spicy Sea Scallops
 Categories: Scallops, Southwest, Chiles, Sauces, Citrus
      Yield: 4 Servings

      1    Lemon; juice of
      1    Lime; juice of
      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
           - 3 to 4 pieces
    1/2 c  Tomato; diced

  In a medium bowl, combine lemon juice, lime juice and 1 tb
  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 1 hour.

  Heat remaining oil in a large skillet over medium heat. Add
  scallops, reserving marinade, and saute for 4 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 1 or 2 tb, 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

  Recipe FROM: Risa Golding

  Uncle Dirty Dave's Archives

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