Instructions: There was talk of seafood chili last week and found this one in the local paper. Suggested to be served with baking powder biscuits. I just used tortilla chips. Its was good, really rich. I doubled the amount and variety of peppers plus added a dash of Calvins. As it was a little thick, you may want to use a little less tomato paste. Also, I think shrimp wouldve been just as good as scallops. Here it is:

Heat olive oil in medium skillet. Add jalapeno chile, corn, shallot and garlic and saute 5 minutes over medium heat. Stir in tomato puree, tomato paste, oregano, 1/2 teaspoon salt and pepper, to taste. Add black beans and lemon juice and simmer 5 minutes.

Meanwhile, prepare scallops. If scallops are thick, slice into 1/2 inch disks. Dust scallops with flour. 1/2 teaspoon chili powder, remaining salt and pepper, to taste. Melt butter in medium skillet. Add scallops in single layer and saute over high heat until browned and cooked through, about 2 minutes per side.

To serve, spoon chili into 2 shallow bowls. Sprinkle each with 1 teaspoon minced cilantro. Top each serving with half the scallops. Serve immediately.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.