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SEASIDE AT SAN PADRE




Source of Recipe


the web


List of Ingredients




Scallops (3 per dish)

1 bottle white wine

2 cups of distilled vinegar

1/2 ounce of ancho chili powder

3 limes

1 quart of heavy cream

6 diced shallots

1 red pepper

1 pineapple

1 sweet potato

1 red onion

1 bunch of cilantro

1 tablespoon of sugar

Salt and pepper to taste

1 teaspoon of vegetable oil

10 peppercorns

1 bay leaves

2 tablespoons of cornstarch



Recipe



Pour one cup of wine into a pot and one cup of vinegar, three shallots, one bay leaf, five peppercorns and reduce to 1/2 cup. Add one cup of heavy cream and bring to a boil. Reduce heat and add ancho chili powder and corn starch. Strain and reserve.

Pour one cup of wine into another pot and one cup of vinegar, the juice of two limes and the zest of the limes, one bay leaf, five peppercorns and reduce to 1/2 cup. Add one cup of heavy cream and bring to a boil. Add corn starch. Strain and reserve.

Roast the red pepper in the over at 350 degrees about 45 minutes. To remove the skin, place in plastic wrap and allow them to steam. Remove the skin and seeds. Dice the peppers and red onion into about 1/4 inch pieces. Peel the pineapple and cut into about 1/4 inch pieces. Chop the cilantro. Mix together, add sugar, and the juice and zest of one lime. Salt to taste.

Heat the sauté pan to medium-high. Add one teaspoon of oil and season the scallops with salt and pepper. Brown the scallops on each side. Peel sweet potatoes and slice very thin. Fry until crisp.