Hongos Rellenos (Mushrooms Stuffed with Smoked Scallops)
| Yield: | 4 Servings |
| Categories: |
| 1 | tb | Fino; (dry) sherry |
| 1 | ts | Chicken broth base |
| 1 1/4 | c | Whipping cream |
| 1 | tb | Olive oil |
| 1/2 | c | Red bell pepper; diced |
| 1/2 | c | White onions; diced |
| 1 | ts | Green jalapeno pepper; diced |
| 1/2 | c | Cotja cheese; (Mexican farmers' cheese) |
| 8 | lg | Mushroom caps |
| 1/3 | c | Bottled chimichum sauce* |
| Salt and freshly ground pepper | ||
| 8 | lg | Sea scallops** |
| 8 | Cornhusks; (soaked in water if dried) | |
| Whole cilantro leaves and chopped parsley |
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