ENCHILADAS DEL MAR

ENCHILADAS DEL MAR image

Yield 8 servings

Number Of Ingredients 12

1/2 ob tomatillos, husks removed
12 uncooked large shrimp, peeled, deveined
1/4 cup minced shallot
1 garlic clove, minced
6 oz bay scallops, side muscle removed
1/4 cup dry white wine
1 1/3 cups heavy whipping cream
1 lb fresh lump crabmeat
12 corn tortillas
3 1/2 cups coarsely grated oaxacan or mozarella cheese
6 oz soft fresh goat cheese, crumbled
1 avacado peeled, halved, pitted, cut lengthwise into 1/2 inch thick slices

Steps:

Char tomatillos over gas flame or in a broiler until blackened in spots. Transfer tomatillos to blender and process to coarse puree. Heat oil in large skillet over high heat. Add shrimp and shallot; saute until shrimp begin to turn pink, about 1 1/2 minutes. Add arlic, stir 30 seconds. Add scallops an dwine; cook until wine is almost evaporated, about 2 minutes. Transfer shrimp mixture to medium bowl. Add cream and tomatillo puree to same skillet; simmer until mixture thickens and measures 1 2/3 cups, about 10 minutes. Add crabmeat and shrimp mixture to sauce in skillet. Season seafood sauce to taste with salt and pepper. Preheat oven 425. Heat griddle or heavy large skillet over medium-high heat. Working in batches, add tortillas to dry skillet and heat just until soft, about 30 seconds per side. Place tortillas on work surface. Place 1/4 cup cheese atop each totrtilla. Sprinkle each with goat cheese. Roll up tortillas and place, seam side down, in 13x9x2 inch glass baking dish. Spoon warm weafood sauce over tortillas. Sprinkle with remaining 1/2 cup cheese. DO AHEAD Can be made 1 hour ahead. Let stand at room temperature. Bake enchiladas until heated through, about 10 minutes. Top with avacado slices and chopped cilantro;