Scallop Posole With Cilantro

Serves: 4
Total Calories: 315


1 tablespoon olive oil
1 cup chopped onion, fresh or frozen
2 teaspoons chopped garlic, fresh or jarred organic
1/2 cup white wine
1/2 cup salsa verde
2 cups fish broth or seafood broth, or 1 fish bouillon cube and 2 cups water
1 (15-ounce) can hominy (white posole), drained and rinsed
1 chopped zest and juice of 1 lime, juiced and chopped zest
1 pound unsoaked sea scallops, cleaned of tough fibers, halved if large
1 tablespoon chopped cilantro or 1 teaspoon cilantro pesto


Heat the oil in a large saucepan over medium-high heat. Add the onion and sauté until tender. Add the garlic and cook until aromatic, about 1 minute more. Add the wine, salsa, fish broth, posole, and lime zest. Simmer for 5 minutes.

Shortly before serving, add the lime juice, scallops, and cilantro to the simmering broth stir to disperse the scallops. Simmer until the scallops are just firm on their surface but soft inside, about 3 minutes. Serve the scallops and hominy in shallow bowls, moistened with some of the broth.

From Homemade In A Hurry. Text copyright © 2006 by Andrew Schloss. Cover photograph copyright © 2006 by Noel Barnhurst. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.

Nutritional Facts:

Serves: 4
Total Calories: 315
Calories from Fat: 59

This Scallop Posole With Cilantro recipe is from the Homemade in a Hurry Cookbook. Download this Cookbook today.

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