Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 tb Butter or -cored, seeded and minced
-1/2 butter, 1/2 olive oil -or to taste
1 lb To 1 1/2 lb scallops 1/4 ts Turmeric
-large pieces halved 3 tb Water
1/2 tb Garlic; minced 1/4 c Cilantro; minced
-or to taste Salt
1/2 ts Jalape¤o pepper

Heat the butter in a large skillet over medium-high heat. Add the
scallops and cook until they begin to brown in places, 1 to 2
minutes. Remove them with a slotted spoon and set aside, leaving any
liquid in the skillet. The scallops should not be crowded in the
skillet or they will not brown; if necessary, brown them in two
batches.

Lower the heat to medium, add the garlic and cook until golden. Stir
in the jalape¤o and turmeric. Add the water and bring to a boil. Add
the scallops, reduce the heat and simmer, covered, until the scallops
are just opaque through (cut one to test), 3 to 5 minutes.

Using a slotted spoon, transfer the scallops to a warmed serving
platter or bowl and cover to keep warm. Bring the cooking liquid to a
boil and cook until it thickens slightly, 2 to 4 minutes, stirring
often. Remove from heat and stir in cilantro and salt to taste. Pour
sauce over scallops and serve.

Simply Seafood Winter 1995
Submitted By DIANE LAZARUS On 01-19-95

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