Serves: 4
Total Calories: 315

1 tablespoon olive oil
1 cup chopped onion, fresh or frozen
2 teaspoons chopped garlic, fresh or jarred organic
1/2 cup white wine
1/2 cup salsa verde
2 cups fish broth or seafood broth, or 1 fish bouillon cube and 2 cups water
1 (15-ounce) can hominy (white posole), drained and rinsed
1 chopped zest and juice of 1 lime, juiced and chopped zest
1 pound unsoaked sea scallops, cleaned of tough fibers, halved if large
1 tablespoon chopped cilantro or 1 teaspoon cilantro pesto

Heat the oil in a large saucepan over medium-high heat. Add the onion and sauté until tender. Add the garlic and cook until aromatic, about 1 minute more. Add the wine, salsa, fish broth, posole, and lime zest. Simmer for 5 minutes.

Shortly before serving, add the lime juice, scallops, and cilantro to the simmering broth stir to disperse the scallops. Simmer until the scallops are just firm on their surface but soft inside, about 3 minutes. Serve the scallops and hominy in shallow bowls, moistened with some of the broth.



From Homemade In A Hurry. Text copyright © 2006 by Andrew Schloss. Cover photograph copyright © 2006 by Noel Barnhurst. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.

Nutritional Facts:

Serves: 4
Total Calories: 315
Calories from Fat: 59

More Recipes from the Homemade in a Hurry Cookbook:
*Cooking In A Rush
Beef Paillards With Gorgonzola Onion Confit
Chicken Simmered In Artichoke Bolognese
Chicken, Artichoke, And White Bean Chili
Eggs Stir-Fried With Salmon And Oyster Sauce
Grilled Fish With Green Curry Glaze
Ham Steaks With Chile Pesto
Herb Cheese Cheesesteaks
Moroccan Chicken With Toasted Couscous
Mussels In Lemon Marinara
Orecchiette With Roasted Chicken And Olives
Penne With Bruschetta And Chevre
Polenta With Eggs And Spinach "Pesto"
Scallop Posole With Cilantro
Shrimp Nachos Grandes
Spicy Teriyaki Grilled Chicken
Steaks With Tomato Olive Butter
Steamed Sole With Sea Salt And Chives
Stir-Fried Stroganoff