Heat olive oil in medium skillet. Add jalapeno chile, corn, shallot and garlic and sauté 5 minutes over medium heat. Stir in tomato puree, tomato paste, oregano, 1/2 teaspoon salt and pepper, to taste. Add black beans and lemon juice and simmer 5 minutes.

Meanwhile, prepare scallops. If scallops are thick, slice into 1/2 inch disks. Dust scallops with flour. 1/2 teaspoon chili powder, remaining salt and pepper, to taste. Melt butter in medium skillet. Add scallops in single layer and sauté over high heat until browned and cooked through, about 2 minutes per side.

To serve, spoon chili into 2 shallow bowls. Sprinkle each with 1 teaspoon minced cilantro. Top each serving with half the scallops. Serve immediately.

Suggested to be served with baking powder biscuits. I just used tortilla chips. It's was good, really rich. I doubled the amount and variety of peppers plus added a dash of Calvin's. As it was a little thick, you may want to use a little less tomato paste. Also, I think shrimp would've been just as good as scallops.

From: Local Paper???
Posted By: Michelle DeWitt, mikey@qni.com, Via: Chile Head Mailing List
Post Date: Sun, 07 Nov 1999