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Receta Yellow Corn Pancakes with Shrimp/Scallops and Mango Jalapena Crema
 Yellow Corn Pancakes with Shrimp/Scallops and Mango Jalapeno Crema |
 Pancake Mise En Place. |
 Combine ingredients in bowls. |
 Combine dry to wet ingredients and whisk until combined. |
 Cook in batches with nonstick cooking spray |
 You want to end up with 12 pancakes 3" each |
 Mango Crema Mise En Place |
 Roast, peel and seed Jalapeno pepper. |
 Combine crema ingredients. |
 Cover and refrigerate until cold. |
 Pat protein dry and dust with Ancho chile powder. |
 Cook over high heat with Ghee until just done. Do not over cook or they will be rubbery. |
 Assemble plates. Serve with chopped cilantro, lime wedges and Mango Chipotle Sauce/Glaze. |
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This dish is adapted from one in Bobby Flay's Mesa Grill cookbook. This is an appetizer that I adapted from the book. My daughter recently ate at the restaurant in Las Vegas and raved about the food so I decided to get the cookbook and play with some of the dishes.
The original called for using smoked salmon. Since I served this to my brother and his wife neither of which care for cold smoked salmon I changed the protein to shrimp and scallops. I also used Jalapeno pepper instead of Serrano as my wife can't tolerate too much heat.
The pancakes freeze quite well and the mango crema can be made ahead time so much of the dish can be done early in the day. I made crème fraiche the day before from scratch but Mexican Crema or sour cream will work fine as well.
By adding more protein the dish could easily double as a main course.
For a wine we had Jacuzzi Family Vineyards 2010 Carneros Tocai Friulano which has bright acidity and flavors of mandarin orange, lime and pineapple.
Ingredientes
- Pancakes:
- 1/2 cup yellow cornmeal
- 1/2 cup all purpose flour
- 1 tsp baking powder
- 1/2 tsp kosher salt
- 2 Tbs honey
- 1 large egg, beaten
- 1 Tbs butter, melted
- Nonstick cooking spray
- Mango Jalapeno Crema:
- 1/2 Crème Fraiche
- 1 ea Jalapeno chile, roasted, peeled, seed and finely diced
- 1 ripe mango, peeled, pitted and finely diced
- 2 Tbs red onion, finely diced
- salt/pepper to taste
- Protein:
- 1/2 lb large sea scallops (8 ea.), abductor muscle removed
- 1/2 lb jumbo shrimp (8 ea.), peeled and de-veined
- Ancho chile powder, for dusting
- 1 Tbs Ghee
- Garnish:
- Mango Chipotle sauce/glaze (link is provided below)
- Lime wedges
- Chopped cilantro
Direcciones
- In a medium bowl, combine the cornmeal, flour, baking powder, salt and honey. In a separate bowl, whisk together the egg, milk and butter. Add the dry ingredients to the wet, mix until just combined.
- Heat a large nonstick pan over high heat and spray with nonstick spray. Working in batches drop the batter by spoonfuls to make 3" pancakes. Cook until nicely browned, 1-2 minutes per side. Wipe out pan and repeat. You want to end up with 12 pancakes. Keep warm covered with foil or in warm oven.
- Combine the crème fraiche , Jalapeno, mango and red onion. Season with salt and pepper. Cover and refrigerate until cold.
- Pat shrimp and scallops dry. Season with Ancho chile powder. Melt Ghee in sauté pan. Cook shrimp and scallops over high heat 1-2 minutes per side. Do not overcook.
- Place 3 pancakes each plate, spread mango crema over each pancake and stack. Top with a little more crema. Place shrimp and scallops on each plate. Garnish with chopped cilantro, lime wedges and Mango Chipolte Sauce/Glaze
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 251g | |
| Recipe makes 4 servings | |
| Calories 436 | |
| Calories from Fat 110 | 25% |
| Total Fat 12.38g | 15% |
| Saturated Fat 5.29g | 21% |
| Trans Fat 0.0g | |
| Cholesterol 181mg | 60% |
| Sodium 873mg | 36% |
| Potassium 453mg | 13% |
| Total Carbs 54.92g | 15% |
| Dietary Fiber 2.7g | 9% |
| Sugars 19.72g | 13% |
| Protein 26.72g | 43% |
