Enchiladas Del Mar (Seafood Enchiladas) - cooking recipe

Ingredients

1/2 lb tomatillo, husks removed
1 tablespoon olive oil
12 large shrimp, uncooked, peeled & deveined
1/4 cup shallot, minced
1 garlic clove, minced
6 ounces bay scallops, side muscle removed
1/4 cup dry white wine
1 1/3 cups heavy whipping cream
1 lb fresh lump crabmeat
salt & pepper
12 corn tortillas
3 1/2 cups mozzarella cheese, coarsely grated (apprx 14 oz)
6 ounces soft fresh goat cheese, crumbled
1 avocado, peeled, pit removed, cut lengthwise into 1/3-inch slices
6 tablespoons fresh cilantro, chopped
2 cups salsa

Preparation

Char the tomatillos over a gas flame or in the broiler until blackened in spots.
Transfer tomatillos to a blender & process to a coarse puree, set aside.
Heat oil in a large skillet, add shrimp & shallot, saute 1 1/2 minutes & add garlic.
Stir 30 seconds.
Add scallops & wine, cook until the wine has almost evaporated apprx 2 minutes.
Transfer shrimp mixture to a bowl.
Add cream & tomatillo puree to the skillet, simmer until the mixture thickens and measures 1 2/3 cups apprx 10 minutes.
Add crabmeat & shrimp mixture to the sauce in the skillet.
Season with salt & pepper.
Preheat oven to 425\u00b0F.
Heat a griddle or skillet over medium high heat.
Warm each tortilla on both sides until pliable about 30 seconds each side.
Spread tortillas out on a work surface and top each with 1/4 cup of the Oaxacan cheese (reserve 1/2 cup) & sprinkle with all the goat cheese.
Roll each tortilla & place seam side down in a 13\"x9\"x2\" baking dish.
Spoon the warm seafood sauce over the tortillas.
Sprinkle with the remaining 1/2 cup of cheese(Oaxacan).
Bake enchiladas until heated through apprx 10 minutes, Cheese shouls be melted.
Top with avocado slices & cilantro.
Serve Salsa as a side dish.
DO AHEAD hint: Can be made up to an hour ahead - let stand at room temperature. It may take a little longer than 10 minutes to heat through.