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Ингредиенты
- 1 Tbsp. Fino, (dry) sherry
- 1 tsp Chicken broth base
- 1 1/4 c. Whipping cream
- 1 Tbsp. Extra virgin olive oil
- 1/2 c. Red bell pepper, diced
- 1/2 c. White onions, diced
- 1 tsp Green jalapeno pepper, diced
- 1/2 c. Cotja cheese, (Mexican farmers' cheese)
- 8 lrg Mushroom caps
- 1/3 c. Bottled chimichum sauce* Salt and freshly grnd pepper
- 8 lrg Sea scallops**
- 8 x Cornhusks, (soaked in water if dry) Whole cilantro leaves and minced parsley
Инструкции
- * Substitute 1/3 c. vinaigrette dressing to that you have added minced parsley and cayenne pepper to taste.** As an alternative outside the grilling season, buy smoked scallops
- In a medium saucepan, combine sherry and chicken base. Add in whipping cream and bring to a boil over medium heat. Boil to reduce mix to 1 c.. Set aside.
- In a medium saute/fry pan, saute/fry bell pepper, onion and jalapeno in extra virgin olive oil over medium heat till soft but not browned, 8 to 10 min. Add in cream sauce and stir to blend. Pour mix into the bowl of a blender; puree.
- Strain through a fine mesh strainer into a bowl. Stir in cheese and set aside. (Sauce may be made ahead. Cover and chill till needed.)
- Heat an outdoor grill with wood chips. Brush each mushroom cap with chimichurri and season lightly with salt and pepper. Grill the caps on both sides till tender and browned. Remove from heat and reserve.
- Season scallops lightly with salt and pepper. Place cornhusks over wood chips. Lay scallops on an oiled hinged grill or possibly place them on skewer. Cover the grill and smoke the scallops till hard, 4 to 6 min.
- To serve, spoon sauce onto four plates. Place 2 mushroom caps on each plate and add in a smoked scallop to the cavity of each one. (If using pre-smoked purchased scallops, allow 3 or possibly 4 per serving.) Arrange cilantro leaves around the caps and sprinkle each plate rim with parsley.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 179g | |
| Recipe makes 4 servings | |
| Calories 234 | |
| Calories from Fat 158 | 68% |
| Total Fat 17.92g | 22% |
| Saturated Fat 9.18g | 37% |
| Trans Fat 0.0g | |
| Cholesterol 71mg | 24% |
| Sodium 114mg | 5% |
| Potassium 423mg | 12% |
| Total Carbs 6.55g | 2% |
| Dietary Fiber 1.1g | 4% |
| Sugars 2.2g | 1% |
| Protein 12.57g | 20% |
