Email to Chrispy      

Recipe Categories: Chrispy's HOME PAGEAbout-My-Site Another-places-to-go APPETIZERS Beef BEVERAGES BREAD BREAKFAST Cakes CAKESandPIES Carb-s CASSEROLES Chili Chinese ChristmasHoliday Condimnets COOKIES CookingTips CROCKPOT Custards DESSERTS Dips Drinks EGGS FISHandSEAFOOD FreeFoods FRUIT HelpforNewbies Helpful-Hints Improtant-info-for-Program MEATS Muffins OatmealRecipes PASTA PIZZA Pork POULTRY Rabbit RICE SALADandDRESSING Salads Salsas SAUCES Smoothies SNACKS SOUPSandSTEWS Spices Squash Stuffing Substitution-s ThanksgivingRecipes Turkey VEGETABLES

Scallops w/ Blackberry Habanaro Sauce




Source of Recipe


jeremy j. bornstein, at fooddownunder.com


List of Ingredients




1/4 bn cilantro
1/2 Lemon, juice of
1/3 Cucumber
2 sm Handfuls frozen blackberries (about 10-15)
2 Habaneros, gutted
1 Carrot
Some fresh ginger (about 1.5 cubic cm)

Recipe



* Blend up the ingredients: (a mini-cuisinart works well). Cook some brown basmati rice into which you have crumbled a handful of walnuts. Heat a frying pan and put a little oil in, or use cooking spray. after it gets hot, put in some diced ginger (yes, more ginger!) and cook it a bit. then put in some scallops (i got mine from Trader Joe's) and cook for a while, then put in the sauce blended above. cook a bit more and turn down the heat to medium until it's done. make sure to keep stirring because the sauce will dry up if it sits for too long on the hot pan. Serve the scallops over the rice.
* thinly-sliced cucumber makes an interesting garnish. ""