MIAMI SEAFOOD FESTIVAL SAMPLER

MIAMI SEAFOOD FESTIVAL SAMPLER
MIAMI SEAFOOD FESTIVAL SAMPLER

Yield Portion Size

24 portions (Portion Size:)
3/4 cup
Ro*Tel® Original Diced Tomatoes & Green Chilies, drained
3/4 cup
Mexican crema
1-1/4 cups
Ro*Tel® Original Diced Tomatoes & Green Chilies, undrained
2 tbsp
Chipotle mole paste
1/4 cup
Water
1 cup
Ro*Tel® Original Diced Tomatoes & Green Chilies, drained
1/2 cup
1 tbsp
Prepared horseradish
2 lbs
Breaded clam strips
2 lbs
Breaded, butterflied shrimp, tail on
Wesson® Canola Fry Oil
2 lbs
Sea scallops (20/24)
1-1/2 tsp
Salt
1-1/2 tsp
Garlic powder
View Nutrition Information

Directions

  1. Step 1

    To make TOMATO AND GREEN CHILI CREMA SAUCE: In a large bowl, mix together RO*TEL® Diced Tomatoes & Green Chilies and Mexican crema until combined.

  2. Step 2

    Refrigerate until service.

  3. Step 3

    To make SMOKY CHIPOTLE-GREEN CHILI MOLE SAUCE: In a saucepan, cook RO*TEL® Diced Tomatoes & Green Chilies, chipotle mole paste and water over medium-low heat for 5 to 7 minutes, or until sauce slightly thickens.

  4. Step 4

    Serve warm or at room temperature.

  5. Step 5

    To make TOMATO AND GREEN CHILI COCKTAIL SAUCE: In a large bowl, mix together RO*TEL® Diced Tomatoes & Green Chilies, ketchup and horseradish sauce until combined.

  6. Step 6

    Refrigerate until service.

  7. Step 7

    To make FOUR PORTIONS: Fry 1/3 pound clam strips and 1/3 pound breaded shrimp in a deep fryer at 350°F for 5 to 7 minutes, or until shrimp reach an internal temperature of 165°F; drain.

  8. Step 8

    Season five sea scallops with 1/4 teaspoon salt and garlic powder.

  9. Step 9

    Thread scallops on two (4-1/2-inch) metal skewers.

  10. Step 10

    Grill scallops over high heat for 5 to 7 minutes, turning once, or until scallops are opaque.

  11. Step 11

    Serve on a platter with 1/4 cup each of Tomato and Green Chili Crema Sauce, Smoky Chipotle-Green Chili Mole Sauce and Tomato and Green Chili Cocktail Sauce.

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