Recipe

Scallops Toulouse With A French Kiss Recipe

	Merlin / All my dishes 1 year, 2 months ago This is a traditional Cajun dish nusually made with Shrimp. I've adapted it to sea scallops (which I prefer) and added a "French Kiss" of cream Prep:30m Cook:10m Servings:4	Merlin
	cajun scallops with a french kiss

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Ingredients

1 ½ lbs. sea scallops

½ stick sweet butter

1 cup mushrooms, thickly sliced

2 medium red, yellow or orange bell peppers, chopped

1 jalapeno, seeds and membrane removed, minced

½ cup green onions, chopped

1-3 t. Creole seasoning ( to taste. I use 2t.)

½ c. dry white or dry rose wine with ½ t. flour mixed in. I prefer a good rose which gives more body

¼ c. cream or evaporated whole milk

white rice

Directions

1 ½ lbs. sea scallops

½ stick sweet butter

1 cup mushrooms, thickly sliced

2 medium red, yellow or orange bell peppers, chopped

1 jalapeno, seeds and membrane removed, minced

½ cup green onions, chopped

1-3 t. Creole seasoning ( to taste. I use 2t.)

½ c. dry white or dry rose wine with ½ t. flour mixed in. I prefer a good rose which gives more body

¼ c. cream or evaporated whole milk

white rice

Rinse scallops and drain. Press moisture out of scallops. Place scallops on a large plate covered in several sheets of paper toweling. Sprinkle scallops with sea salt and cover with more paper towels and another plate. Weight plate down with a half gallon bottle of something good. Press for 30 minutes. Remove from toweling carefully so that paper doesn’t adhere.

In a large skillet, melt butter. Saute mushrooms, jalapeno and peppers over medium heat until they soften.

Add scallops and green onion. Saute until scallops loose their translucency, about 3 minutes.

Add wine and Creole seasoning. Cook on low about 3 minutes until sauce thickens. Add cream or evaporated milk and cook another minute or two. Add additional Creole seasoning as desired. Serve with rice.

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Comments

22566 1 year, 2 months ago said:
This one sounds like a nice one.

Hope you are having a good week-end.

Kind Regards

notyourmomma 1 year, 2 months ago said:
Wonderful and the french kiss is the perfect touch. I'm a big fan of scallops and this sounds absolutely delightful. Cheers, dear.

lunasea 1 year, 2 months ago said:
Oooh-la-la, this sounds exquisite. I love scallops and this is a lovely way to serve them. Thanks. :)

luisascatering 1 year, 2 months ago said:
"Dis" is a delightful dish. "I GARONTEE!"

makes me think of the late great Cajun Chef, Justin Wilson!

merlin 1 year, 2 months ago said:
It makes me wonder if each and every Cajun is a good cook. Maybe. It's in the water, or the blood. Or maybe in the local brew.

elgab89 1 year, 2 months ago said:
Wow! Wow! Wow! I love all Cajun food!

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