RECIPES

Cover Recipe: Scallops with Mole Verde

Recipe from Hugo Ortega Xochi, Houston Makes 6 servings 24 each scallop U-10 1 qt. mole verde (recipe follows) 24 each masa dumplings (chochoyotes, recipe follows) 1½ c. green beans

1 c. masa 1 t. kosher salt 2 T. vegetable shortening 1 T.. water ¾ c. unsalted butter

Place masa, salt and vegetable shortening in a bowl and mix well; add water if needed. The dough should be pliable, not too dry and not too moist. Portion dough into 1-inch balls. With your index finger, make a dimple or indentation in each ball; set aside until needed.

Heat 3 tablespoons of butter in a 12-inch nonstick skillet over medium heat. Add 6 chochoyotes at a time, tilt skillet so butter runs to one side and use a large spoon to baste chochoyotes with the hot butter. Cook until golden brown. Repeat entire process, starting with addition of butter, until all dumplings are cooked.

3 c. water 1 T. salt 1½ c. green beans 1 T. oil 1 T. clarified butter

Rinse green beans thoroughly with water and snap the end off of each bean. Place water and salt in a small sauce pot and bring to boil over high heat. Add green beans and cook for 1 to 2 minutes. The green beans should be al dente, and bright green. Drain and shock in a bowl of ice water to stop cooking. Once green beans are cold remove from water and pat dry with a paper towel. Heat a large heavy skillet over medium heat. Add the oil and the butter. Add the beans and sauté until coated in the butter and heated through, about 2 minutes. Put on the side until needed.

¾ c. masa 4 c. chicken stock

¾ c. green tomatillos, chopped ½ c. cilantro leaves ¼ c. parsley leaves ¼ c. hoja santa, chopped 2 T. epazote leaves, chopped 1 T. fresh oregano leaves, chopped ½ T. fresh thyme leaves ½ T. serrano pepper, chopped ¼ c. white onion, chopped ½ T. garlic, chopped ¼ t. whole cumin seeds 3 whole cloves ¾ c. water Salt & pepper to taste The Procedure: Place chicken stock in a sauce pot, and heat over medium-low heat. Add the masa to the blender and 1 cup of the hot chicken stock. Blend very carefully until smooth consistency. Add the mixture to the pot and mix well. Bring to simmer over low heat approximately 5 minutes, stirring constantly. For the colorant add all ingredients to the blender and blend until smooth. Add to the sauce pot; mix well and cook for 3 minutes. Season to taste with salt & pepper. If is cooked for too long it will lose the bright green color.

24 scallops 2 T. sea salt 1 t. ground pepper 4½ T. vegetable oil

With a paper towel, pat the scallops dry. Sprinkle on both sides with salt and pepper. Heat 1½ tablespoon oil in a 12-inch nonstick skillet over high heat until just smoking. Add 8 scallops at a time in a single layer, flat side down, and cook without moving until well browned, 1½ to 2 minutes. Using tongs, flip scallops and continue to cook until sides of scallops are firm, 2 minutes approximately. Transfer scallops to a plate and wipe out skillet with paper towels, repeat same steps for the rest of the scallops. Serve immediately. Plating: Place 4 scallops in a shallow bowl, 4 chochoyotes and ¼ cup of green beans, add ¾ cup of hot mole approximately to each plate. Enjoy!