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Scallops with Tomatillo Sauce


Tomatillo Sauce

2 serrano chiles
5 tomatillos
1/2 white onion, coarsely chopped
2 cloves garlic

shiitake mushrooms, chopped
butter

1/2 to 1 cup chicken stock
freshly chopped cilantro
salt and pepper to taste

Bring to a boil for 10 minutes the chiles, tomatillos, onion and garlic.
Drain and blend these ingredients coursely in a blender.

Saute shiitakes in butter. Add the tomatillo sauce to the pan
along with the stock, cilantro, salt and pepper. Cook these
ingredients together for a couple of minutes (be sure not to overcook
cilantro) and set aside.


Corn Pudding

1 ear corn, grated
1 cup milk
corn meal
cream

Scald milk. Add corn and cornmeal. Mix until a little thick, and
remove from heat. After it has cooled, add a little cream to the
thick corn pudding.


Scallops

5-10 scallops
butter

Quickly saute scallops in butter (1-2min). Once they are a little firm, they
are done.

Put everything together. Pour a little of the corn pudding into
the center of a plate. Arrange the scallops on the pudding and
pour some cream on top. Then pour some tomatillo sauce on top and
garnish with cilantro.

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