Flamin’ Grilled Scallops

grilled scallops

INGREDIENTS:

  • 3/4 cup butter
  • 2/3 cup chopped onions
  • 3 cloves garlic, chopped
  • 1/4 cup fresh lemon juice
  • 1 pinch salt
  • 1/2 tablespoon Runnin Wild Gourmet Seafood Seasoning
  • 1 1/2 pounds sea scallops
  • 1/3 cup chopped fresh parsley

PROCEDURE:

  1. Preheat an outdoor grill for medium heat and lightly oil grate. Melt butter in a saucepan over medium heat. Cook onion and garlic until soft and translucent, about 5 minutes. Remove from heat, and stir in lemon juice and salt.
  2. Place scallops in a large bowl, and toss with butter mixture and Runnin Wild Seafood Seasoning. Let stand for about 2 minutes.
  3. Thread scallops onto skewers, or use a wire grill basket. Cook on preheated grill for about 4 minutes per side.
  4. Return butter mixture to saucepan, and bring to a boil. Reduce heat to low, and keep warm while scallops cook. Toss with grilled scallops and serve. Enjoy!

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Crab and Corn Bisque

corn chowder

INGREDIENTS:

PROCEDURE:

  1. Melt the butter in a small saucepan over medium heat; then gradually whisk in the flour. Cook 5 to 7 minutes, whisking constantly; set aside.
  2. Heat the oil in a Dutch oven over medium heat. Combine the onion, Garlic Butter Seasoning, Seafood Seasoning, and celery and cook 1 minute. Add the Cajun Seasoning to taste. Stir in the broth, and corn. Bring to a simmer, then pour in the milk and cream.
  3. When the mixture begins to simmer, reduce heat to low and simmer 7 minutes. Stir in 1 tablespoon at a time, blending thoroughly. Continue to cook, on low heat, whisking until mixture thickens.
  4. Stir in crab meat, green onions, and Worcestershire sauce. Simmer 6 to 8 minutes more. Season with Peppered Sea Salt to taste. Enjoy!

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