Title: Hongos rellenos (smoked scallops in grilled mushroom caps
 Categories: 
      Yield: 4 Servings
 
      6    To 8 corn husk leaves
     16 lg Sea scallops
     16 lg Mushroom caps
           Olive oil, for basting
           Huancaina Sauce:
    1/4    White onion, chopped
    1/2    Aji* peppers, chopped
      1 tb Olive oil
  1 1/2 oz Evaporated milk
  1 1/2 c  Whipping cream
    1/4 c  Dry sherry
    1/2 c  Cotija cheese**
  1 1/2 tb Cornstarch
 
  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)