Scallops and Papas Chorreadas with Romaine

Cooking Instructions

METHOD:

Cook the potatoes in salted boiling water until tender, about 30 minutes. Drain.

Meanwhile, make the sauce. Melt the butter in a large skillet over medium-high heat. Add the onion and cook until lightly caramelized, about 8 minutes. Add the tomatoes, and season with salt and pepper. Cook for 7 minutes. Add the cream and bring to a simmer. Add the cheese. Cook for another 3 minutes. Pour half the sauce into a small pot to keep warm.

Heat the olive oil in a skillet over medium-high heat. Season the scallops with salt and pepper and add to the pan. Cook for 1 to 1 1/2 minutes, until golden brown, then flip over and cook for about 20 seconds. Transfer to a wire rack set over a baking sheet.

In a bowl, toss the lettuce with the remaining sauce to warm the lettuce. Arrange on a large serving platter. Places the potato wedges atop and drizzle with extra virgin olive oil. Spoon the remaining sauce over the potatoes and top with the scallops.

Round Out the Meal:

With a light chicken consomme.

Kid Friendly:

Substitute cheddar for the pepper Jack cheese.

From New World Kitchen: Latin American and Caribbean Cuisine by Norman Van Aken, Ecco 2003