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I’m pretty connected to my followers. In fact, I love them. I have a really great relationship with many of them. I love our time when we get to break bread or smoke a bit of hookah. One of my ATL followers, Drea, suggested a scallop dish one day on Periscope. And, I was like, “you know what?!?!” It just make perfect sense. Talk about a protein that’s super versatile and perfect for quick summer cooking…especially in this Atlanta heat.

So, Drea, this one’s for you!

1 pound of medium to large scallops

1 teaspoon of prepared Cajun seasoning

1 good pinch of the following: sugar, black pepper, garlic powder, and seafood seasoning

2 tablespoons of all purpose flour

2 tablespoons of olive oil

 

1.. Start by patting the scallops dry. Meanwhile, in a bowl, mix together the Cajun seasoning along with the sugar, black pepper, garlic powder, and seafood seasoning. Liberally season the scallops.

2. Toss them in flour and set aside. Preheat a skillet until it’s nice and warm. Then, add in the oil.

3. When the oil is hot, cook the scallops on one side until golden brown. This should take about 60-75 seconds. Then, flip the scallops and let them cook on the other side until your desired temperature. Remove from the heat and enjoy.

 

For the sweet corn rice pilaf:

1 1/2 cups of basmati rice

1/2 cup of broken vermicelli or spaghetti pasta

4 cups of water

1 teaspoon of chicken bouillon

1/2 teaspoon of beef bouillon

1 1/2 cups of vegetable starter (for mine, I used a mixture of chopped garlic, onion, green bell pepper, and celery)

2 ears of corn, with the kernels cut off

2 good tablespoons of olive oil

1 good pinch of garlic powder

1 good pinch of black pepper

 

1..In a large skillet, saute the vegetables and corn in olive oil until fragrant. This should take about 2 minutes on a medium heat.

2. Then, add in the rice and vermicelli. Stir to combine well and toast the rice until it’s just slightly golden brown. This should take about 2-3 minutes on medium high heat.

3. Then, pour in the water and add the chicken and beef bouillon. Cook until all of the water has evaporated. Add a lit and let the pilaf sit on the stove for 10 minutes.

4. After ten minutes, you can use a fork to fluff the rice and enjoy while it’s still warm.

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