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Recipe: Adobo And Scallops
Similar Categories: Adobo, Scallops
Yield: 4 Servings
-----ADOBO-----
4 Ancho chiles
2 ts Garlic; chopped
1/4 ts Ground cumin
1/2 ts Dried oregano
1/4 ts Dried marjoram
1/4 ts Ground cinnamon
3 tb Vinegar
1/2 c Orange juice
1/2 ts Salt
1 lb Sea scallops
2 tb Olive oil
2 c Fresh or frozen corn kernels
3 Poblano peppers; roasted and
-peeled, cut into
Strips
2 bn 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.
Per serving: 181 Calories (kcal); 8g Total Fat; (38% calories from fat);
19g Protein; 8g Carbohydrate; 37mg Cholesterol; 451mg Sodium Food
Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1
1/2 Fat; 0 Other Carbohydrates
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