Instructions: 1. Put the scallops into a large shallow pan together with the water, wine, shallot, bouquet garni and peppercorns.

2. Cover the pan and bring the liquid almost to the boil. Remove the pan from the heat and leave the scallops to poach in the hot liquid for 10 to 15 minutes.

3. The scallops are cooked when they are just firm to the touch. Remove them from the liquid and keep warm on a clean plate.

4. Strain the scallop cooking liquid in a small saucepan and bring to the boil. Let the loquid boil rapidly until it is reduced by about half.

5. Mix the dry crushed habaneros with the hot water (4 tbsps) and add this to the reduced cooking liquid. Add heavy cream and season to taste. Bring the sauce back to just below boiling point.

7. Arrange the scallops on a serving plate and pour a little of the sauce over them before serving.

Serves 4. "Luis K. Ayala" (ayalal@txswu.edu)

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