Patagonian Scallop New Orleans Style

Patagonian Scallops New Orleans Style


1 1/2 lbs Patagonian Scallops
1 lb penne, cooked following package instructions
3/4 cup New Orleans Style Seafood Baste
1 cup cream
1 cup green onion, chopped
1/4 cup parsley, chopped
A pinch of kosher salt and several grinds of black pepper
Parmesan or Asiago cheese, shredded, for garnish

Seafood Baste

1 cup mayonnaise
1/2 cup red bell pepper, well drained and diced
3 tbsp blackened seasoning
1 tbsp garlic, finely minced
1 tbsp lemon pepper
1 tbsp lemon juice
1 dash white vermouth


        1.    Combine all of the baste ingredients, cover and
                thoroughly chill.
        2.    In a large mixing bowl, combine Seafood Baste with
               scallops and toss until all scallops are evenly coated.
        3.    Place large sauté pan over high heat. When pan is hot,
               add scallop mixture and spread evenly on the pan
        4.    Sauté for 2 minutes, toss, add remaining ingredients
               and continue to sauté for an additional 2 to 3 minutes.
               Take care to NOT over cook.


        Serve over hot Penne pasta and garnish with Parmesan or Asiago cheese with a small Caesar Salad, crusty French bread.

        Serves: 4