Name: Cape Scallops with Cape Gooseberries
Yield: 2 or 3 servings
Cuisine: American
Ingredients: 2 tablespoons finely chopped, seeded mild green chili-pepper (such as Anaheim); 2 medium garlic cloves, minced; 7-ounce container Cape gooseberries, husked, washed, and halved (see Preparation), to equal 1 cup; 3 tablespoons corn oil; ½ cup finely chopped scallions; 2 tablespoons finely chopped mint; ¼ cup heavy (or whipping) cream; Salt and pepper to taste; 1 pound bay scallops; 2 tablespoons lime juice

Preparation info

2 or 3
servings

Difficulty
Easy

Appears in

Uncommon Fruits & Vegetables

By Elizabeth Schneider

Published 1986

About

The two capes above are (1) Cape Cod, where Barbara Spiegel spends the summer, and from whence comes this recipe, and (2) the Cape of Good Hope, from whence comes the most common name (Cape gooseberry) of the fruit presently exported from New Zealand as Physalis.

It is difficult to capture in words the flavors of this curious berry, which works so well in savory dishes, but you can imagine the presentation of little round scallops and baby golden fruits flecked with green chili-pepp