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Chili When it’s Chilly

Chef Thomas Woods of Maximo’s spices things up.

Jeffery Johnston

Chili Glazed Scallops

Chili Glaze:
1 Tablespoon Garlic, Minced
1 Tablespoon Crushed Red Pepper
1 Tablespoon Lemon Juice
1 Tablespoon Unsalted Butter
2 Tablespoon Pomace oil (though any neutral cooking oil will work)
1/2 cup Honey
1/4 cup Stock (Preferably fish, though chicken, shrimp, etc., will work)
1/4 cup White wine (Dry though whatever you’re drinking will work
just fine)
Pinch Salt to taste
Pinch Black Pepper to taste
4-2 ounces Diver Scallops
(seasoned and grilled)

Place oil, garlic and red pepper in a medium sauté pan on medium heat, making sure all ingredients are incorporated in the pan while in heating. Toast the garlic until golden brown. Deglaze pan with white wine, stock, honey and lemon juice. Incorporate ingredients in pan. Add butter, parsley, salt and pepper. Reduce contents in pan; sauce will visibly change (all bubbles will appear the same size). Drizzle glaze over the top of scallops.

Chef Woods serves this dish at Maximo’s accompanied with a pear and baby spinach sauté. Serves 2.

1117 Decatur St.

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