Scallops Toulouse with a French Kiss
From merlin 15 years ago
- 10 minutes to make
- Serves 4
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
Ingredients
- 1 ½ lbs. sea scallops shopping list
- ½ stick sweet butter shopping list
- 1 cup mushrooms, thickly sliced shopping list
- 2 medium red, yellow or orange bell peppers, chopped shopping list
- 1 jalapeno, seeds and membrane removed, minced shopping list
- ½ cup green onions, chopped shopping list
- 1-3 t. creole seasoning ( to taste. I use 2t.) shopping list
- ½ c. dry white or dry rose wine with ½ t. flour mixed in. I prefer a good rose which gives more body shopping list
- ¼ c. cream or evaporated whole milk shopping list
- white rice shopping list
How to make it
- 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.
People Who Like This Dish 2
- elgab89 Toronto, CA
- mrgresch Milwaukee, WI
- lunasea Orlando, FL
- notyourmomma South St. Petersburg, FL
- clbacon Birmingham, AL
- merlin San Francisco, CA
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The Rating
Reviewed by 4 people-
Wonderful and the french kiss is the perfect touch. I'm a big fan of scallops and this sounds absolutely delightful. Cheers, dear.
notyourmomma
in South St. Petersburg loved it
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Oooh-la-la, this sounds exquisite. I love scallops and this is a lovely way to serve them. Thanks. :)
lunasea
in Orlando loved it
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Wow! Wow! Wow! I love all Cajun food!
elgab89
in Toronto loved it
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