Subj : 10/2 Fried Scallops Day 4 To : All From : Dave Drum Date : Wed Oct 01 2025 03:31 am 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 MMMMM .... I wanted to be a comedian, but everybody laughed at me. --- MultiMail/Win v0.52 * Origin: http://realitycheckbbs.org | tomorrow's retro tech (1:218/700) .