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Simply put, I carry my Dad's legacy with me through my cookbook, cooking and everyday I am writing my food columns, he is always with me. I carry my Mom with me through a silent reminder of her struggle with breast cancer that took her life, as well as the lives of many other women who have dealt with, and are still dealing with, this horrible affliction. Besides, why not pink? It makes a man look good!

Cornmeal Seared Scallops with Tomatillo Salsa

Mexican tomatillos, when ripe, are assorted colors, with only your visual preferance as a deciding factor. The dry skin enveloping each tomatillo bursts apart when ripe, offering its sweet flavor as a great alternative to garden, red tomatoes. 


For 3 Serving(s)


  • 3 fresh tomatillo's, brown, papery skin removed *
  • 1/4 cup fresh cilantro, minced
  • 1/2 (4-ounce)can red or green chilies, drained and chopped
  • 1/2 (5-ounce)can water chestnuts, choppped
  • 1 teaspoon lemon juice
  • 1/2 teaspoon grated lemon zest
  • 2 tablespoons butter or margarine
  • 1/3 cup cornmeal
  • 1/4 teaspoon black pepper
  • 12 large, dry scallops

Cornmeal Seared Scallops with Tomatillo Salsa Directions

  1. Make salsa by first chopping tomatillo's and combining with the  next 5 ingredients in a bowl, cover and refrigerate at least 1 hour. When ready to serve, melt butter over medium high heat in a large skillet. Mix cornmeal and pepper in a small bowl. Dip both sides of each scallop in cornmeal and carefully place each scallop into sizzling butter. Cook 3-4 minutes per side, or until golden brown and cooked through. Remove scallops from pan and serve 4 to a plate with equal amounts of salsa.
  2. Serves 3
  3. * Or use 1(15-ounce)can tomatillo's, drained and chopped