[CH] Mary doesn't like scallops!
Mary & Riley (uGuys@ChileGarden.com)
Fri, 17 Nov 2000 20:46:47 -0800
Go figure. Anyway she took her mom to the doctor and had dinner with her
sister and I had seafood tacos!
Amounts are approximate.
* Exported from MasterCook *
Calamari and Scallop Tacos
Recipe By : Riley McIntire
Serving Size : 1 Preparation Time :0:30
Categories : Cal-Mex Chiles
Lowfat Seafood
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 each Aji Amarillo chiles -- sliced thin, then dice into
1/2" pieces
1 each green chile -- sliced thin, then dice into 1/2"
pieces
1 each Goddess chile -- sliced thin, then dice into 1/2"
pieces
1/2 each small sweet onion, Vidalia, Maui, etc -- cut in half
crosswise, then slice lengthwise
1 clove garlic -- thinly sliced crosswise
1/3 cup Sauvignon Blanc, Pinot Grigio or other dry
white wine
1/3 cup Frozen calimari rings
1/4 cup small 1/2" frozen scallops
1/2 teaspoon Dried Mexican oregano
1/4 teaspoon cumin seed
1/4 teaspoon fresh ground pepper -- to taste
1/4 teaspoon Sea salt -- to taste
1/4 teaspoon Trader Joe's Seafood Grill & Broil--or a
pinch of fennel seed and brown mustard
seed will work
1/2 teaspoon Sesame seed
1/2 each small avocado, or 1/4 medium -- thinly sliced
2 each Trader Joe's Habanero Tortillas, or Spelt
tortillas, or any (low-fat) thick flour
tortilla -- warm in toaster or broiler
Stem and seed whatever chiles are available--keep as much placenta as
possible or to taste. Dice into thin 1/2" pieces. Prepare the onions and
garlic as above. Peel and slice the avocado lengthwise.
If using frozen seafood rinse in cold water, add some salt if desired,
and let thaw in cold water.
Add the spices to a dry, no stick skillet and toast until aromatic. Add
the chiles, onion and garlic and stir until evenly coated. Add about 1/4
cup of the wine and cover. Drain seafood, rinse with a tiny bit of
wine and drain. When the onion is clear and the chiles soft add the seafood
and the
remaining wine (a splash). Stir and cover for about 1 min. Heat the
tortillas until hot and soft, then add avocado slices. Uncover the
seafood/chile mix--the seafood should be barely opaque--and reduce until
only a little liquid is let, again quickly. The seafood should cook no
more than 3 min. Divide over avocados and tortillas and roll up. Serve
with a dry wine--the same as used in cooking.
Description:
"Spicy Seafood Tacos, low fat"
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