Ingredients Jump to Instructions ↓

  1. 1/2 cup 118ml Vegetable oil

  2. 10 Flour or corn tortillas -

  3. 1/2 cup 31g / 1.1oz Green onions w/tops - sliced

  4. 1/4 cup 49g / 1.7oz Margarine or butter

  5. 1/4 cup 15g / 1/2oz Unbleached flour

  6. 1/2 teaspoon 2 1/2ml Salt

  7. 1/4 teaspoon 1 1/3ml Pepper

  8. 2 cups 474ml Half and half light cream

  9. 1 Chipotle chile - **

  10. 1 lb 454g / 16oz Bay scallops

  11. 1 lb 454g / 16oz Raw shrimp; medium - shelled

  12. 4 Bacon slices - **

Instructions Jump to Ingredients ↑

  1. Recipe Instructions * Tortillas should be 6 to 7 inches in diameter and cut into 1/2-inch ** Chipotle Chile should be a canned one in adobo sauce and be finely ** Bacon should be crisply cooked and crumbled. Heat oil in a 10-inch skillet until hot. Cook tortilla strips in the hot oil until they are light golden brown, about 30 to 60 seconds and then drain. Set aside. Cook onions in margarine in a 3-quart sauce pan over low heat until tender, then stir in the flour, salt and pepper. Cook, stirring constantly, until mixture is bubbly. Remove from heat, stir in half and half (light cream). Heat to boiling, stirring constantly. Boil and stir for 1 minute, then reduce the heat. Stir in remaining ingredients except the bacon. Cook over medium heat, stirring frequently, just until the shrimp are pink, about 9 minutes. Heat the oven to 350F Layer half of the tortilla strips in the bottom of a greased 3-quart casserole; top with half of the seafood mixture. Repeat with remaining tortilla strips and seafood mixture; top with the bacon. Bake until hot, 15 to 20 minutes.


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