Scallop Enchiladas
1 lb scallops
1 small onion, diced fine
1/2 tsp dried red pepper flakes, or 1 fresh hot pepper (serrano, anaheim, habanero, take your pick according to taste - I uses a small diameter long skinny one the name of which I don't know)
2 cloves garlic, minced
1/2 tsp ground cumin (preferably ground from whole seeds in your mortar and pestle)
1/4 tsp salt
2 TB extra virgin olive oil
1/3 cup chopped cilantro
2 cups high quality green salsa
3/4 cup sour cream
1 1/2 cup shredded mexican cheese mix
CORN tortillas (12-18, depending on how much stuffing you like to put in
Preheat the oven to 375 degrees. Saute the peppers, garlic, cumin, onion and garlic in the olive oil over medium heat until golden. Add the scallops and cook slightly. Meanwhile, warm up the green salsa in a saucepan, and mix in the sour cream until well blended. Lightly oil a glass baking dish. Set aside about 2/3 cup of the green sauce/sour cream mix, and 3/4 cup of shredded cheese to put inside the tortillas. Take a flour tortilla and spoon in some of the scallop filling. Drizzle a little of the set aside salsa and sour cream blend over it and sprinkle some reserved shredded cheese and a little chopped cilantro in it too. Roll up the tortilla and place it seam side down in the dish. Repeat until you have used up the scallops and tortillas. Note: If you are cooking ahead, and want to serve this dish in a day or two, now is the time to cover with plastic wrap and refrigerate. You can pick up with the next step, but don't hold this more than 487 hours in the fridge. Pour the remaining green sauce/sour cream mixture over the pan of enchiladas, and sprinkle with the remaining cheese. Put in a 375 degree oven for about 20-30 minutes and then serve. Enjoy! Dee Dee.