Scallops and Succotash

We dined on Blackened Scallops with Southern Succotash tonight. It actually sounded better than it actually was. This recipe started with onion and garlic sauteed in olive oil before adding chopped fresh tomatoes, chicken broth, sugar and Tabasco which were brought to a simmer. Then corn, okra, and lima beans were added and simmered until tender. This mixture was then seasoned with salt and more Tabasco.

Some sea scallops were drizzled with some olive oil and then seasoned with Cajun seasoning which consisted of the following:

1 tablespoon dried oregano
1 tablespoon dried thyme
1 tablespoon garlic powder
1 tablespoon paprika
1 tablespoon black pepper
1 1/2 teaspoon kosher salt
1 1/2 teaspoon cayenne pepper.

Once the scallops were rubbed with the seasoning, they were blackened in a skillet over high heat about 2 minutes per side until browned on each side.

The succotash was served over brown rice and then topped with the blackened scallops.

I think this dish turned out much hotter than Gerry thought it would since he did the cooking. I thought the succotash was a little hot, with a teaspoon of Tabasco added to the skillet with the tomato mixture and then more Tabasco added at the end.

In addition to the heat from the succotash, the taste on the Cajun seasoning was much hotter than flavorful. I think the freshly ground black pepper is what put it over the edge. We are all about flavor with some heat, but not about heat lacking in flavor.

Our ratings:
Gerry 2 1/2 Stars
Mona 2 Stars