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A Request for Scallops

Updated on January 7, 2011

Great tasting scallops

umm. umm. umm goood
umm. umm. umm goood

cooking for love


I had a request the other day from one of my readers on my website for Blcakened Scallops, Jeffery Singer who is getting married in a few weeks wants to make his soon to be wife something out of her favorite seafood Scallops other than breading them . Well with a little instruction following a good recipe is really easy , I suggest you use at least 5 Scallop per person dry rinse then dry them on a clean,lint free kitchen towel. Dredge the Scallops in a dry Cajun-Style Spice  and very carefully place them in a saute pan containing white hot clarified butter.

Turn the Scallops after the first side has developed a reddish black crust ( this takes about a minute in a very hot pan ) Continue to cook on that side . turn only once. Remove the scallop from the pan and place them on a plate that has been spread with a heaping tablespoon of sour cream. Garnish with lemon wedges and fresh chopped parsley. I must warn you make sure your kitchen is very ventilated the smoke from the cooking can be over powering. The butter in the pan must be white hot, but watch for flash backs of hot butter. It can burn easily . Do not over load the pan or the temperature will drop below the point blackening the scallops, and you will not get a good crust on the scallops.

Enclose is the recipe for the the cajun spice I know you will love it.

4 tbs paprika

2 tbs salt

1 tbs  onion powder

1 tbs garlic powder

11/2 tbs cayenne powder

1/2 tbs black pepper

1/2 tbs dried thyme

1/2 tbs dried oregano

Combine and mix thoroughly before using. This mix can be stored in a air tight container for months.



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    • Delaney Boling profile image

      Delaney Boling 

      9 years ago

      This recipe for blackened scallops is almost identical to the one I've used in three of my restaurants. I think the only difference I can see is that I use smoked paprika, juice from a garlic clove in place of garlic powder, and I serve mine with honey-braised mache and brioche. Anyways, a quick note to your readers: This recipe will produce great results. Great hub Handicapped Chef.


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