Sautéed Scallops in a Cumin-Tomato Sauce
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.
Know someone who
would appreciate this recipe?
Return to Recipe Index