I should start dedicating my recipes to people! I’ll start today!
I am dedicating this recipe to my #1 Blog Fan, Lori.
It’s good on potatoes, salmon, eggs, a TURD, chicken, Tuna Salad, Crab Cakes…pretty much anything! Have I mentioned I LOVE this stuff and I use it on pretty much everything I make these days.
I LOOOOOOOOOVE Scallops.
More than Mushrooms and I think EVEN more than Bacon. They are MY chocolate. They are just good!
So I had Normy pick up some scallops, told him we needed at least 2 pounds as I feel you can NEVER have TOO many scallops!
So I used 3 things to season these babies, Salt, Pepper and Lori’s Louisiana Creole Seasoning Goodness.
So wash your scallops and remove their beards, it’s a tough piece of the scallop that is slightly a different color then the scallop. You don’t want to eat that part, it’s not good.
Then heat a cast iron skillet to high till it is smoking, add a little olive oil
and your tummy will be so HAPPY!
See my Lori Sunflower, It came ALL the way from Louisiana too!