February 14, 2008 | Morning News | WGNTV.com | WGN TV

February 14, 2008

Callos de Hacha Afrodisiacos

Fonda del Mar
3749 W. Fullerton Ave.
Chicago, IL 60647
(773) 489-3748
www.fondaonfullerton.com

"Callos de Hacha Afrodisiacos"
Recipe for two people

10 Scallops large size

For the sauce:

10 Tomatillos
1 Whole Onion Sliced
3 can Chipotle peppers
2 oz of orange juice
2 cloves of diced garlic
2 bay leaves
Pinch of thyme
Vegetable oil

Slightly roast the tomatillos on a hot griddled or flat pan, and then blend them with the chipotle chile for about 5 to 7 seconds just to get a chunky texture. On a saucepan sautéed the diced garlic with the sliced onion and the spices to a slightly crispiness then add the chunky tomatillo from the blender, add salt to taste and the orange juice. When about to serve add the Agavero tequila.

For the glaze:

3 full spoons of honey
1 oz of the juice from the chipotle can
1 oz of Agavero tequila

In a salad bowl combine all of the three ingredients stir them around until there is one consistency.

For the garnish:

One peeled whole potato
Flour
Vegetable oil to fry

With a Chinese mandolin sliced the potato, then in a bowl mix some flour with the potato and throw it in the preheated oil to 450° until is nice and crispy sprinkle some salt.

Scallops; on a preheated hot sautéed pan add one table spoon of oil then the scallops make sure they are brown on both sides once that happens brush some glaze on one of the sides, the one that is going to be facing up and bake them in the oven for 2 to 3 minutes making sure they don't get over cooked. Serving; on a round plate add enough sauce to cover the inside of the plate, add the scallops in a circle, leaving the center of the plate for the crispy potato.