Hongos Rellenos (Smoked Scallops In Grilled Mushroom Caps
Smoked Scallops Mushrooms
Last updated 6/12/2012 1:00:07 AM. Recipe ID 23157. Report a problem with this recipe.
Title: Hongos rellenos (smoked scallops in grilled mushroom caps
Yield: 4 Servings
6 To 8 corn husk leaves
16 lg Sea scallops
16 lg Mushroom caps
Olive oil, for basting
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
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.
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.
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
Yield: 8 servings
(courtesy Michael Cordua, Americas; Churrascos, Houston, Texas)
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