Recipe - Scallops With Scotch Bonnet Sauce

1 pound Scallops; ( cut or sliced up if large)
1 Shallot; chopped
2 Cloves garlic; chopped
2 Scotch bonnets; seeded and
chopped
3 Tomatillos; chopped
One half teaspoon Tumeric
1 cn (small) pineapple; drained
(save juice), and chopped
1 cup White wine
Butter

Fry the scallops a couple minutes until cooked. Remove, and reduce the
liquid. Add the shallot, and cook a few minutes. Add some salt. Add the
garlic, peppers, tomatillos and tumeric, and cook a few minutes more. Add
the pineapple, juice and wine, and reduce. Whisk in some chunks of butter
(One half to 1 stick) to thicken the sauce. Return the scallops to the pan, mix
well, and serve. Goes well with rice.

Posted to CHILEHEADS DIGEST by "T" joemama@swissonline.ch on Nov 9,
1998, converted by MM_Buster v2.0l.