[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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