Scallops Vera Cruz

[roxfisher]

Last night I used shrimp and scallops (the smaller ones) about a pound each, and just put them into the simmering sauce until just cooked through-I also added about 2 cups of white wine to simmer the sauce along with the chicken stock.



Scallops Vera Cruz

Serves 4

Ingredients:
4 Tablespoons butter
1 shallot, finely diced
1 rib celery, finely diced
2 cups chicken stock
1 (14 oz) can diced tomatoes (I prefer the fire roasted)
¼ teaspoon cumin
2 bay leaves
1 (7 oz) can diced green chilies
1 Tablespoon chopped Cilantro
½ cup pimento stuffed green olives, measure then crush in hands
1 dozen large fresh scallops, patted dry
1 Tablespoon olive oil

3-4 cups cooked long grain white rice, cooked according to package directions (keep warm for serving)

Preparation:

Sauce:

Melt butter in large skillet over medium heat. Add shallot and celery, sauté for about 10 minutes until translucent. Add chicken stock, tomatoes, cumin, bay leaves, green chilies, and cilantro and bring to boil. Reduce to simmer. Add crushed olives. Simmer for about 20 minutes on low until slightly reduced and flavors incorporated, stirring occasionally, then taste for salt and pepper. (All chicken stocks and olives have a high salt content, wait for the salt and pepper until sauce is reduced as the saltiness intensifies)

Place scallops in bowl and add the olive oil, turning to coat, season with salt and pepper.
Sear scallops in skillet or grill both sides, about 1 minute each side, transfer to simmering sauce.
Allow scallops to finish cooking in sauce, about 5 minutes. Scallops should not be overcooked, look for them to go from transparent to translucent. Overcooked scallops can be used for hockey pucks or rubber stoppers.

Plating:
Place 1 large scoop rice in center of shallow individual serving dish (a small pasta dish, or shallow soup dish works great)
For a nice presentation use a large ice cream scoop sprayed with non stick spray for the rice.
Place three scallops around rice, then ladle a large spoonful of sauce around the rice onto the scallops.
Garnish with cilantro sprigs.

Cooks Notes: This is my variation of Vera Cruz sauce, light and savory but not hot and pairs well with the sweet scallops. Sauce can be made ahead, refrigerated, then brought up to heat when ready. Any light fish can be seared and finished in the sauce such as White Sea bass, halibut, mahi mahi is great too. Shrimp is most common, but just cook the shrimp in the sauce until done.
You can serve with warm flour tortillas, or bollilo or French rolls, to dip up the sauce.
You can also roast your own chilies, blacken over cast iron or fire, then immediately wrap in damp paper towels and place in bag.
Rub off skins when cooled, cut off top and remove all ribs and seeds. Use pasillos or Anaheim chilies. Remember this sauce is not intended to be spicy hot as it takes away from the sweetness of the scallops.

[Its A Keeper]

I saved this recipe to my hard drive, hope to try it out soon.

Thanks,

[Ed Y]

Sounds delicious, but you may want to reconsider how you title your post :-)

[rdrrm8e]

ELLIEMAY--LOW FAT AND EASY

Roxi..when she sees this she is gonna kick yer ass

[roxfisher]

Yeah I know. I will change it. Seems can't do nuthin right anymore!

problem is, I can't change the thread title. I will just have admin remove it.

[elliemay]

What??? I asked Roxy for low fat!!! Sounds so good! I'm going to have to serve it over pasta however, it still will be low fat.

[elliemay]

Roxy, I guess they didn't read my post. I am packing on the lbs sitting around with my broken arm. Summer is coming and I need to get into shape! Who can't use some low fat recipies? Elliemay and Bob are fat and on a diet.

[SALTYDAWG]

Rox, I plugged your ingredients into a nutritional program I have. ( I used to be a personal trainer and worked with one of the best nutritionalists in the country) And dont kick my ass but your meal is actually pretty high in fat, And real high in carbs and calories. Here is what it computes out to, Assuming the meal is for two, Its not wieght loss friendly. If its divided into 4 meals its a little better, But not very balanced

the whole meal is..
2250 calories
106 gms Protien
232 gms carbs
17 gms fiber
98.5 gms fat
41 gms sat fat
Cals from fat 40%

[fishkillerbill]

It feeds 6-----where do you get the 98.6 grams of fat from?

[SALTYDAWG]

Originally Posted by fishkillerbill

It feeds 6-----where do you get the 98.6 grams of fat from?

Butter, Olives and olive oil, It adds up quick


Butter 56 G
Green Olives 21.76
Olive oil 13.5
Scallops 3.45
etc
etc

Also, Just saw 2 cups of white wine, 340 additional calories

[slydawg]

Shhhhhhhh , she's trying to take her out,

[fishkillerbill]

Bill,

Any web sites that give good info on low fat-low carb-Trying to lose weight and get a little healthier in my old age