Serves: 4
Total Calories: 337

1 tablespoon olive oil
1/2 medium white onion, finely chopped
2 cloves garlic (medium), finely chopped
1/2 teaspoon dried oregano (Mexican variety preferred), crumbled
4 medium tomatoes, peeled and chopped
1 , canned chipotle chile kimmy, , en adobo, finely chopped
1/4 cup loosely packed chopped fresh cilantro
3/4 teaspoon salt, or to taste
1 pound sea scallops (26 to 30)
1/2 cup all-purpose flour
2 tablespoons corn oil

1. In a medium saucepan, heat the olive oil over medium heat and cook the onion, stirring, until softened, about 3 minutes. Add the garlic, oregano, and tomatoes. Bring to a boil and cook until the mixture thickens, 4 to 5 minutes. Add the chile, cilantro, and 1/4 teaspoon of the salt. Cook 1 minute. Cover and reserve in the pan off heat.

2. Blot the scallops with paper towels and put on a plate. In a shallow bowl mix the flour and remaining 1/2 teaspoon of salt. Dredge the scallops in the flour and shake off excess. Heat the corn oil in a large nonstick skillet and cook the scallops 1 to 2 minutes per side, or until golden on the outside and opaque but still moist inside. (Do not overcook or the scallops will toughen.)

3. Reheat the sauce and spoon a little in the center of 4 serving plates. Place an even number of scallops on top of the tomato sauce on each plate. Serve at once.

From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 4
Total Calories: 337
Calories from Fat: 103

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