*  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.  [email protected]

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