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Sea Scallop Southwestern Stew

 
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Dilbert



Joined: 19 Oct 2007
Posts: 1210
Location: central PA

PostPosted: Sun Mar 17, 2019 10:21 pm    Post subject: Sea Scallop Southwestern Stew Reply with quote

this was adapted from a Wegman's recipe they titled "New England Style Scallop Bake."
the flavor profile is distinctively south-west. in New England they do navy beans, black beans not so much.

outstanding dish - highly recommended! the south-west twang on a scallop is a very good combo.

preheat oven to 350'F/175C'

Sea Scallops - about 0.3 lb/135g per person
- dry pack if available

Black Beans, cooked
- 50-60g dry
or
- 14 ounces by weight (400g) cooked/canned, drained

saute:
0.5 cup / 65g chopped yellow onion
when softened, add and heat thru:
1 cup / 167g diced green sweet pepper
1 cup / 175g diced red sweet pepper
1 cup / 165g yellow corn kernels/cut from cob
one thawed hash brown potato patty - diced - 2.25 ounces by weight / 65g

11 ounces by weight / 310g condensed cream of celery soup
blend in 4 ounces by weight / 115g creme fraiche
diluted with approx 5 fluid ounces / 150 ml milk
(note this is not a full can. dilute to consistency desired keeping in mind the vegetables will give up some water and make the sauce thinner.)

salt & pepper to taste
quickly mix in Scallops
add 1-2 tablespoons / 30-60ml chopped parsley
pour into 9 x 9 (23 x 23 cm) baking dish
bake at 350'F/175C' for 30 minutes
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