INGREDIENTS
2 large shallots, minced
4 jalapeno or other small hot chiles or to taste, deveined, seeded and minced
1 TBSP. soy sauce
1 TBSP. peanut oil
1 cup chopped tomato, fresh or canned (drained if canned)
16 large sea scallops
DIRECTIONS
Mix together the shallots, chiles, soy sauce, oil, and tomato.
Tear four squares of aluminum foil and place four scallops in the center of each piece.
Top with sauce; fold and seal the packages.
Bake until the scallops are opaque outside and barely warm in the center, 10 to 15 minutes.
Serve the closed packages, allowing each person to open theirs at the table.
Serves 4.
