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OF THE 1940'S & 50'S





Sautéed Scallops in a Cumin-Tomato Sauce Scallop Shell

Tired of the usual breaded and fried scallops?  Try this delicious melange and serve over a bed of noodles.  Enjoy!

Your Host,  Brad

3 Tbl extra virgin olive oil
3 Tbl finely minced shallots
2 large garlic cloves, minced
2 large ripe tomatoes, chopped
1 tsp chili powder
1/2 tsp ground cumin
1/2 pound Shitake mushrooms, stemmed and sliced thinly
1 pound small bay scallops, drained
3 Tbl fresh cilantro leaves
Salt and Pepper to taste
Juice of 1/2 lime

In a skillet, heat 1 Tbl of oil over medium heat.  Add the shallots and garlic and cook for 1 minute.s  Add the tomatoes, chili powder, cumin, salt and pepper and simmer, partially covered, until the liquid has evaporated.  Remove from heat.

In a second skillet, heat remaining 2 Tbl of oil over medium-high heat.  Add the scallops, without crowding, and sauté about 2 minutes on each side, or until nicely browned.

Add the tomato sauce, mushrooms and lime juice and heat through.  Serve with cilantro leaves as garnish.


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