Grilled BBQ Scallops



-       Heat 2 tablespoons of olive oil in cast iron skillet over medium high heat

-       Add poblano pepper, sun dried tomatoes, roasted corn, okra, cilantro and garlic and sauté for 2-3 minutes and set aside

-       Season the scallops with salt, pepper and Cajun seasonings

-       Heat remaining olive in cast iron skillet over high heat and sear the scallops for 2 minutes per side

-       Place scallops on top of vegetable mix on a plate

-       Lightly coat scallops with barbeque sauce and squeeze lemon over plate

  • 6 Diver scallops
  • 1 cup roasted Poblano chopped
  • 4 tablespoons olive oil
  • ¼ cup sun dried tomatoes
  • 1 cup roasted corn
  • 1 tablespoon cilantro chopped
  • 1 cup okra sliced
  • ¼ cup barbeque sauce
  • 1 lemon
  • Dash salt
  • Dash black pepper
  • Dash Cajun seasoning

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