Shellfish: Scallops Tomatillo by Recipe Cottage

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	Scallops Tomatillo

		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.