Prep Time

    •    Prep time: 5 minutes
    •    Cook time: 25 minutes
    •    Yield: Serves 4

Ingredients

    •   1 1/2 lbs Patagonian Scallops
    •   1 lb penne, cooked following package instructions
    •   3/4 cup New Orleans Style Seafood Baste
    •   1 cup cream
    •   1 cup green onion, chopped
    •   1/4 cup parsley, chopped
    •   A pinch of kosher salt and several grinds of black pepper
    •   Parmesan or Asiago cheese, shredded, for garnish

Seafood Baste:

    •   1 cup mayonnaise
    •   1/2 cup red bell pepper, well drained and diced
    •   3 tbsp blackened seasoning
    •   1 tbsp garlic, finely minced
    •   1 tbsp lemon pepper
    •   1 tbsp lemon juice
    •   1 dash white vermouth

Method

1. Combine all of the baste ingredients, cover and
   thoroughly chill.
2. In a large mixing bowl, combine Seafood Baste with
   scallops and toss until all scallops are evenly coated.
3. Place large sauté pan over high heat. When pan is hot,
   add scallop mixture and spread evenly on the pan
   bottom.
4. Sauté for 2 minutes, toss, add remaining ingredients
   and continue to sauté for an additional 2 to 3 minutes.
5. Plating: Serve over hot Penne pasta and garnish with Parmesan or Asiago cheese with a small Caesar Salad, crusty French bread.

This great family recipe is thanks to Clearwater Recipes at https://www.clearwater.ca/en/clearwater-kitchen-industry/recipes/scallop-recipes/argentine-scallop-recipes/patagonian-scallop-new-orleans-style/