Mayan Scallops with Salsa Negra
Ingredients
2 oz. black chili paste
1 oz. vinegar
2 limes
1 Tbsp garlic paste (or 1 clove finely chopped garlic)
1 ½ cup water
1 Tbsp Shrimp base
¼ cup white wine
½ cup whipping cream
½ cup flour
16 pieces of U-10 scallops
2 Tbsp cooking oil
1 Tbsp butter
Salt to taste
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Directions
Pre-heat oven to 350 degrees
Blend chili paste, vinegar, 1 lime, garlic, water & shrimp base in a blender.
Set aside.
Dust scallops in flour.
Pre-heat non-stick pan with oil.
When pan is hot, brown scallops on both sides for 1-2 minutes (until golden brown)
Put scallops in oven for 1 ½ - 2 minutes.
Take scallops out and put on a plate.
Using same pan as before, pour ½ of liquid from the blender into the pan.
Reduce heat & add butter, salt, whipping cream, white wine & squeeze 1 lime.
Let simmer for a minute.
Pour sauce over scallops on plate.
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