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| 2 x ca. 30 g | butter clarified |
| 1/2 x ca. 30 g | olive oil |
| 1 Esslöffel | onion chopped |
| 8 x ca. 30 g | Fresh shelled scallops |
| 3 x ca. 30 g | Potatoes; par-boiled |
| 2 x ca. 30 g | Yams; par-boiled & cubed |
| 1/2 Teelöffel | black pepper fresh |
| 1 Teelöffel | cilantro chopped, fresh |
| 1 x ca. 30 g | white wine dry |
| 2 x ca. 30 g | sour cream |
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Place butter and oil in a saucepan over high heat. When hot, add onions and saute quickly. Add scallops and saute until they have firmed. Add the potatoes and yams and saute until heated through. Add pepper and cilantro. While stirring constantly, add white wine until boiling. Add sour cream and stir until the sauce has a smooth consistency, being careful not to boil again. Serve immediately. Note: Do not leave this dish alone-it is very fast and only takes a total of 4 to 5 minutes. Be sure the pan is very hot from the start. The most important rule in cooking scallops is not to overcook them. As one of the more delicate seafoods, even an extra minute or two of heat will cause their flesh to shrink and become tough and chewy.
Pablo's
Seattle
Wine: Torres Gran Coronas, 1970
From the <Micro Cookbook Collection of Mexican Recipes>. Downloaded from Glen's Mm Recipe Archive, http://www. Erols. Com/hosey.
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