Cajun BBQ Scallops
POSTED: 8:19 am PST February 23,
2009
Yield: 4 servings12 each Scallops, large, rinsed and patted dry Cajun Spice as needed (recipe follows) 2 oz. Butter 1/2 tsp. Garlic. minced 1/2 tsp. Shallot, minced 4 oz. Beer 1/4 cup Tomato, diced 1/8 cup Green and red bell pepper, small dice 1/8 cup Scallion, minced 1 tsp. Fresh basil leaves, minced 1 tsp. Fresh parsley, chopped Fresh lemon juice - squeezed Salt to taste Fresh ground black pepper to taste 1/4 cup Cream 12 pieces French bread rounds, buttered and toasted 5 - 6 oz. Fresh petite salad greens Chef Larry’s Balsamic Vinaigrette - as needed 4 each Red pear tomatoes 4 each Yellow pear tomatoesMethod:
Prepare Chef Larry’s Cajun Spice and Balsamic Vinaigrette per recipes. Toss scallops generously with Cajun Spice, reserve. Preheat sauté pan over medium high heat. Add butter and melt, do not brown. Add scallops, garlic and shallot; sauté just until scallops become opaque and firm to the touch. Remove scallops and reserve, keeping warm. Add diced bell pepper, tomato, scallions and basil to pan, sauté briefly. Deglaze with beer. Allow liquid to simmer and reduce by 1/2. Add squeeze of fresh lemon and cream to thicken sauce slightly and season with salt and pepper. Finish with chopped parsley and reserve. Toss greens with Chef Larry’s Balsamic Vinaigrette and mound in the center of serving plates. Place toasted bread rounds on serving plates around dressed greens (3 per plate) and top with scallops. Generously sauce each scallop. Garnish each plate with red and yellow pear tomatoes and serve.Chef Larry's Cajun SpiceIngredients:
1/2 cup Paprika 1/2 tsp. Cayenne pepper 1 tsp. Black pepper 1/4 cup Thyme leaves 1/4 cup Oregano leaves 2 tsp. Granulated garlic 1/4 cup SaltMethod:
Combine ingredients, mixing well. Store in air-tight container and reserve until use. Use for meat, poultry and fish.Chef Larry’s Balsamic VinaigretteIngredients:
1/4 cup Balsamic vinegar 2 tsp. Sugar Salt to taste Fresh ground black pepper to taste 2/3 cup Olive oilMethod:
Combine Balsamic vinegar and sugar. Whisk in olive oil until well incorporated. Season with salt and fresh ground pepper, reserve.
Prepare Chef Larry’s Cajun Spice and Balsamic Vinaigrette per recipes. Toss scallops generously with Cajun Spice, reserve. Preheat sauté pan over medium high heat. Add butter and melt, do not brown. Add scallops, garlic and shallot; sauté just until scallops become opaque and firm to the touch. Remove scallops and reserve, keeping warm. Add diced bell pepper, tomato, scallions and basil to pan, sauté briefly. Deglaze with beer. Allow liquid to simmer and reduce by 1/2. Add squeeze of fresh lemon and cream to thicken sauce slightly and season with salt and pepper. Finish with chopped parsley and reserve. Toss greens with Chef Larry’s Balsamic Vinaigrette and mound in the center of serving plates. Place toasted bread rounds on serving plates around dressed greens (3 per plate) and top with scallops. Generously sauce each scallop. Garnish each plate with red and yellow pear tomatoes and serve.Chef Larry's Cajun SpiceIngredients:
1/2 cup Paprika 1/2 tsp. Cayenne pepper 1 tsp. Black pepper 1/4 cup Thyme leaves 1/4 cup Oregano leaves 2 tsp. Granulated garlic 1/4 cup SaltMethod:
Combine ingredients, mixing well. Store in air-tight container and reserve until use. Use for meat, poultry and fish.Chef Larry’s Balsamic VinaigretteIngredients:
1/4 cup Balsamic vinegar 2 tsp. Sugar Salt to taste Fresh ground black pepper to taste 2/3 cup Olive oilMethod:
Combine Balsamic vinegar and sugar. Whisk in olive oil until well incorporated. Season with salt and fresh ground pepper, reserve.
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