We had some scallops in the freezer we wanted to use and I wanted to try them blackened. I added the butter and Zatarains Blackening Seasoning to a hot cast iron skillet and cooked the scallops for a couple of minutes per side then put them in the oven for about 10 minutes to finish cooking. The scallops were perfectly done, but I’m not getting the crust I’m looking for – I think I’m a little hesitant to get the pan as hot as it needs to be.
I wanted to serve them with some of the grits I’d made up the other day, so I cut them into about 3/8” slices and sautéed in olive oil to a golden brown.
Bev had bought several mangos the other day and we had a slice of fresh pineapple in the fridge, so I decided we should have a mango pineapple salsa as a topper. Bev made it from the diced fruits, finely chopped Vidalia onion, chopped cilantro, a smidgen of Kens Raspberry Walnut Vinaigrette and lime juice. It was delicious.
Alex has decided she likes shrimp dusted with a little Cajun spice and sautéed in lemon butter, so we made some of those for her and tossed a few of the shrimp in the blackening skillet after the scallops were removed. I liked hers better than the blackened.
To plate, I laid down the grits, added the seafood and topped with the salsa.
I liked each of the components a lot, but the combo was just okay – I wouldn’t serve it in my restaurant unless it was in individual piles. While they were good, we also decided we prefer scallops prepared other ways. In summary – good effort, decent photo - and great strawberry pie for dessert.
Thanks for stopping by and have a great day.
Larry
What?? No torturous photo of the pie? I noticed scallops in my freezer while digging around the other day. I'll have to try them blackened. I like this flavor combo.
ReplyDeleteIt looks really good, even tho it was just an ok meal-very creative.
ReplyDeleteThe salsa sounds delicious and I want a slice of the pie that's in your header!
I don't know but that pie up in the header today is calling my name!
ReplyDeleteI think it looks really good it's too bad you thought it was just okay. I bet the fruit salsa paired nicely with the spicy blackened seafood. The pie on your header looks mighty tasty!
ReplyDeletePie looks good!
ReplyDeleteA great dessert can always save a just okay meal, right?
ReplyDeleteOne never knows how good --or not so good--something will be UNTIL you try it. We had some of the best scallops I have ever eaten when we ate them FRESH when we went to the beach... YUM!!!!
ReplyDeleteBetsy
Looks great to me. Glad I found your blog and wish we were able to make the blogger event - thought it would work out, but obligations got in the way. Look forward to hearing all about it.
ReplyDeleteLOLOL - now THAT is torture! Hilarious Larry. You are too much!
ReplyDeleteThis sounds delicious! I love the idea of mango salsa with scallops . . . it sounds like a great combo. Very nice post and omygosh does that pie look good. :)
ReplyDeleteHere's a tip I picked up last year on getting your cast iron hot enough for searing. Put it in a 350f oven for 15 minutes before using it. That gets it's whole mass loaded with thermal energy before going stove top. It has worked great for me....except when I forget it's been in the oven and grab the handle ;)
ReplyDelete