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Scallops with Melon Salsa |
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Serves: 4
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(Callos con Salsa de Melon)
Category: Shellfish
Makes 4 to 6 servings
Large sea scallops are a luxury well worth the price when prepared in this nueva cocina style. I serve the scallops on a bed of yellow rice with the salsa spooned over and around the scallops. It's both beautiful and delicious.
Yellow Rice with Peas (omit the peas)
Melon Salsa
1 pound (26 to 30) sea scallops
1/2 cup finely ground yellow cornmeal
1/2 teaspoon salt, or to taste
1/4 teaspoon freshly ground pepper, or to taste
1/4 cup corn oil
1. Preheat the oven to 200°. Prepare the yellow rice recipe (without the peas). Cover and keep the rice warm in the oven. Prepare the salsa. Reserve.
2. Blot the scallops with paper towels and place on a plate. In a small bowl mix the cornmeal, salt, and pepper. Dredge the scallops in the cornmeal. Pat off excess. Put the scallops on wax paper as they are coated.
3. Heat the oil in a large nonstick skillet over medium heat until oil shimmers. Add the scallops and cook about 1 to 2 minutes per side, or until golden brown on both sides and just cooked through. Drain on paper towels. Put a portion of the rice in the center of 4 plates. Arrange the scallops equally on the rice. Garnish with the salsa. Serve at once.
From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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