Text 29345, 72 rader
Skriven 2012-09-08 14:58:00 av JIM WELLER (1:123/140)
     Kommentar till en text av MICHAEL LOO
Ärende: real pilots 237
=======================
-=> Quoting Michael Loo to Dave Drum <=-

 ML> I seem to recall one case of a professional race car driver
 ML> in the 1960s or 1970s who did not drive on the roads, period.

So do I. Could it have been Mario Andretti? He might have said
something to the effect that, "at least on the track, everyone is
going in the same direction."

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Spicy Sea Scallops
 Categories: Scallops, Southwest, Chilies, Sauces
      Yield: 4 Servings
 
      1    Lemon's juice
      1    Lime's juice
      3 tb Vegetable oil
    1/4 c  Dry white wine
    1/4 ts Ground cumin
    1/4 ts Chili powder
    1/4 ts Onion powder
    1/4 ts Ground coriander
    1/8 ts Garlic powder
    1/8 ts Ground oregano
    1/8 ts Cayenne pepper
      1 pn Salt
  1 1/2 lb Large fresh sea scallops
      1 c  Prepared tomatillo sauce
    1/3 c  Chilled butter; cut into
           Three or four pieces
    1/2 c  Tomato; diced
 
  In a medium bowl, combine lemon juice, lime juice and one
  tablespoon vegetable oil with wine, cumin, chili powder, onion
  powder, coriander, garlic powder, oregano, cayenne pepper and
  salt.  Add scallops, toss gently to coat, cover and refrigerate
  for one hour.
  
  Heat remaining oil in a large skillet over medium heat.  Add
  scallops, reserving marinade, and saute for four minutes per side,
  or until just cooked.  Transfer scallops to a warm plate.  Add
  reserved marinade to skillet and increase heat to medium-high.
  Reduce liquid to one or two tablespoons, add tomatillo sauce and
  bring to a boil.  Remove skillet from heat and whisk in butter,
  one piece at a time, until sauce is smooth and silky.  Spoon sauce
  onto each plate and place scallops on sauce. Garnish with diced
  tomato.
  
  Serving Ideas: Serve with Spanish rice.
  
  Notes: This non-traditional and simple method of preparing tender
  sea scallops combines southwestern seasonings with a mild
  tomatillo sauce. Use spices sparingly to appreciate the delicate
  flavor of the scallops. Fresh scallops have a much better flavor
  and texture than those which have been "fresh frozen."
  
  Recipe By : Paul James Home Grown Cooking
  http://www.hgtv.com - Home Grown Cooking
  From: Risa G
 
MMMMM

Cheers

YK Jim

... I have a degree in Professional Cheese Sniffing from the U of Wisc

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