Recipe by: Cindy Kendrick
Servings: 4
Preparation Time: about 5-10 minutes
Description: Fresh scallops sautéed and blackened, served over rice.
History: I am a kitchen supervisor & culinary student. I work in a nice little restaurant in a near by town. We serve special dishes along with our regular menu. This is one I came up.
Amount/Measure/Ingredient
7 scallops per serving
1T black pepper
1T white pepper
1T paprika
1T oregano
1T rosemary
1/2 tsp. cayenne pepper
pinch of cracked red pepper
pinch of salt
pinch of thyme
butter
1 red bell pepper (julienne)
4 medium mushrooms (quartered)
1/2 cup scallions
white wine
1 cup of cooked rice
Preparation:
Combine all spices except thyme & salt. Heat sauté pan, add butter to pan and allow it to heat up. Add in your scallops, sprinkle in your mixture of spices and sauté until the scallops are almost done. Reduce hot pan with white wine, toss in your peppers, mushrooms, & scallions, sauté for 2-3 minutes. Sprinkle in salt & thyme to taste. Place 1 cup of rice in serving dish, and pour the contents of your sauté pan on top. Garnish with lemon crown & parsley.