Argentine Scallops - New Orleans Style
Recipes
| 1½ lbs. | Argentine Scallops |
| 1 lb. | Penne, cooked following package instructions |
| ¾ cup | New Orleans style seafood baste |
| 1 cup | Cream |
| 1 cup | Green onion, chopped |
| ¼ cup | Parsley, chopped |
| pinch | Kosher salt and several grinds of black pepper |
| Parmesan or Asiago cheese, shredded, for garnish |
- In a large mixing bowl, combine Seafood Baste with scallops and toss until all scallops are evenly coated.
- Place large sauté pan over high heat. When pan is hot, add scallop mixture and spread evenly on the pan bottom.
- 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.
| 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 |
- Combine all of the above ingredients, cover and thoroughly chill.