Saturday, February 18, 2012

Scallops with Tomatillo Sauce from Cinco de Mayo Salsas

During my trip to the Strip District last Saturday, I made my usual stop at Cinco de Mayo Salsas at the Pittsburgh Public Market.  Arturo asked me what I was in the mood for, and I explained that I've been very busy and have little time to cook, so he offered this extremely easy and fast recipe that takes only about 10 minutes!

Ingredients

Sea scallops, large
Flour
Butter
Shallot or garlic
Heavy cream, 4 tbsp
One (8 oz) container of tomatillo sauce from Cinco de Mayo Salsas

Directions

Lightly dust sea scallops with flour and saute with a little butter and shallot or garlic.  Lightly heat tomatillo sauce and heavy cream (do not bring to boil).  Pour over scallops.

I served it over a bed of wilted spinach cooked in olive oil and garlic.  The scallops go well with pasta as well.

Amazingly simple, no? ;)

Scallops with Tomatillo Sauce from Cinco de Mayo Salsas
Scallops with Tomatillo Sauce from Cinco de Mayo Salsas

Click here for more recipes using Cinco de Mayo Salsas, available at the Pittsburgh Public Market during the winter and all around town during the farmers market season.
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4 comments:

  1. You mention cream in directions, but not in ingredients. How much heavy cream did you use?

    Looks great!

    ReplyDelete
    Replies

    1. Thanks for catching the typo! I've fixed it in the post. It was 4 tbsp of heavy cream.

      Delete

  2. looks tremendous!
    is that spinach under the scallops?

    ReplyDelete
    Replies

    1. Thanks! Yep, it's wilted spinach with some olive oil and minced garlic. I will add that to my post in case more people are wondering.

      Delete

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