Blackend Scallop Etoufee'

Blackend Scallop Etoufee'

Recipe

4 U-10 scallops

1 red pepper

1/2 white onion

2 oz of tasso ham

1 cup of white rice

4 oz of crushed tomato

1 bunch of scallions

1 tsp of garlic and shallots

2 tbls of blackening seasoning

salt and pepper to taste

Directions

First lets get the onions and pepper sliced julienne! Next puree the tasso ham until ground very fine. Now, in a small saute' pan pour a little oil and begin to heat up. Place your onions, peppers, garlic and shallots into the hot pan. Cook until slightly carmelized. Next add the crushed tomato into the pan. At this point turn the heat on the pan to low and let simmer. Add some salt and pepper, and cajun seasoning into the sauce and stir until well incorporated. Let it continue to simmer for 15 min. Now in a second pan place very little oil and turn heat on high. When the oil is hot place the scallops once seasoned with blackening seasoning into the oil and cook for 2 min on both sides. be very careful not to burn yourself. When the scallops are done and the sauce is ready  begin to cook your rice. when the rice is fully cooked, you begin to plate your dish! White rice on the bottom, then the cajun etoufee' directly over the top. Finally place the scallops over the top and garnish with some sliced scallions! This is a wonderful dish any time of the year! 

Bon Apetit!