BLACKENED SCALLOPS

Blackened Scallops image

Provided by Nick Monfire

Categories Seafood

Time 20m

Number Of Ingredients 10

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1/4 c base mayo
1 tsp horseradish mustard
1 tsp lemon juice
1/4 tsp worcestershire sauce
1/4 tsp lake mohawk cajun seasoning or your own brand
1/2 roasted jalapeno seeds removed
1/2 roasted yellow bell pepper seeds removed
10 diver scallops
1 Tbsp lake mohawk cajun seasoning or your own brand
1 Tbsp olive oil

Steps:

1. In a food processor combine the mayo,mustard,lemon juice,worcestershire sauce, 1/4 tsp. Cajun seasoning,jalapeno and yellow bell pepper and puree until smooth. Refrigerate.
2. Pat dry the scallops and set aside. In a small bowl add the 2 TBS Cajun seasoning. In a medium skillet add the 2 TBS olive oil and place on a medium heat. Allow temperature to come up (about 2 minutes).
3. Roll each scallop in the seasoning and place in the skillet and fry for 1 minute and turn over and repeat. Remove scallops to a plate with a paper towel.
4. Place 5 scallops on each serving plate and drizzle with the remoulade.
5. * you can roast the jalapeno and yellow pepper stovetop simply by placing on a direct flame and using a tongs turn 1/4 turn every 1-2 minutes or until blackened. Place peppers in a bowl and cover for 5 minutes. Use a spoon and gently scrape blackened skin off onto a paper towel. Slice peppers and remove seeds.