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The sweet, succulent taste of Clearwater's Antarctic Scallops is complemented with this Cajun-inspired course.
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- 1 1/2 lbs Antarctic 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
- pinch A pinch of kosher salt and several grinds of black pepper
- for garnish 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.
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Premium quality sea scallops - quick frozen for superior freshness and taste
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