JANUARY/FEBRUARY 2007
Add Comment (0)Blackened Scallops
Serves four
2 tablespoons blackened Cajun spice mix
1 teaspoon cayenne pepper
Pinch of chili powder
1 pound fresh scallops, cleaned
1 tablespoon butter
1 tablespoon olive oil
Mix all powdered ingredients in small bowl. Dredge scallops in mixture.
Coat sauté pan with olive oil and butter. Sauté on medium-high heat until scallops show some cracks. Serve with a saffron sauce.
