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Title: Scallops with Green Peppercorn
Categories: Seafood
Yield: 4 Servings
| 1/4 | c | Unsalted butter |
| 1 1/2 | lb | Bay scallops |
| 1/4 | c | Dry sherry |
| 1/2 | c | Whipping cream |
| 1 | Jar (1-oz) pickled green peppercorns; drained | |
| Salt to taste | ||
| 1 | ts | Caribe (crushed N. New Mexico hot red chile) |
| 4 | Patty shells or croissants; heated |
Melt 2 Tbs butter in a large, heavy skillet over medium-high heat. Add scallops and quickly cook, stirring, until edges are light golden and almost all liquid has evaporated, leaving skillet almost dry. Remove scallops to a platter and keep warm. Add sherry to skillet; deglaze skillet, then add cream and cook, stirring, until mixture is reduced by about 1/3. Stir in scallops, peppercorns, salt and caribe. Cook a few minutes; taste and adjust seasonings. Serve in patty shells or over croissants on warmed plated. Makes 4 servings.
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