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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. 

Ingredients

For 3 Serving(s)

Recipe

  • 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
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