Hongos Rellenos (smoked Scallops In Grilled Mushroom Caps Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
6: To 8 corn husk leaves,
16 large: Sea scallops,
16 large: Mushroom caps,
Olive oil, for basting
Huancaina Sauce:,
1/4: White onion, chopped
1/2: Aji* peppers, chopped
1 tbsp: Olive oil,
1 1/2 ounce: Evaporated milk,
1 1/2 cup: Whipping cream,
1/4 cup: Dry sherry,
1/2 cup: Cotija cheese**,
1 1/2 tbsp: Cornstarch,
Directions:
Smoke the scallops:
Place corn husks in bottom of smoker and add a small amount of water
to pan.
Pan place the sea scallops on the grill and smoke over high heat for
about 4 minutes.
Grill the mushrooms:
Baste mushroom caps with olive oil or Cordua Brand Chimichurri Sauce.
Grill for two minutes.
Huancaina sauce:
In a small frypan, saute the onion and pepper in olive oil. Transfer
to a blender. Add the evaporated milk and whipping cream; blend well.
Pour the liquid through a fine-mesh strainer and transfer to a saute
pan. Add the dry sherry and Cotija cheese. Heat over medium heat
until very warm. Gradually stir in cornstarch to thicken. Strain
sauce through a fine-mesh strainer.
To assemble:
Coat each plate with the Huancaina Sauce. Place a smoked scallop
inside a mushroom cap and arrange 2 on each sauced plate.
*Aji peppers can be found in most Hispanic Markets
**Cotija cheese is similar to farmers cheese and can be found in most
Hispanic markets.
Yield: 8 servings
(courtesy Michael Cordua, Americas; Churrascos, Houston, Texas)
Source from luhu.jp
Place corn husks in bottom of smoker and add a small amount of water
to pan.
Pan place the sea scallops on the grill and smoke over high heat for
about 4 minutes.
Grill the mushrooms:
Baste mushroom caps with olive oil or Cordua Brand Chimichurri Sauce.
Grill for two minutes.
Huancaina sauce:
In a small frypan, saute the onion and pepper in olive oil. Transfer
to a blender. Add the evaporated milk and whipping cream; blend well.
Pour the liquid through a fine-mesh strainer and transfer to a saute
pan. Add the dry sherry and Cotija cheese. Heat over medium heat
until very warm. Gradually stir in cornstarch to thicken. Strain
sauce through a fine-mesh strainer.
To assemble:
Coat each plate with the Huancaina Sauce. Place a smoked scallop
inside a mushroom cap and arrange 2 on each sauced plate.
*Aji peppers can be found in most Hispanic Markets
**Cotija cheese is similar to farmers cheese and can be found in most
Hispanic markets.
Yield: 8 servings
(courtesy Michael Cordua, Americas; Churrascos, Houston, Texas)
Source from luhu.jp
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