Scallops 101
The scallop, like the oyster, is a bivalve mollusk. However, unlike the oyster that attaches itself to a bed, the scallop moves about by swimming. The swimming action is accomplished by the shells snapping together which forces the water to propel it. This technique has developed an oversized muscle called the "eye." This sweet-flavored muscle is the only part of the scallop eaten by Americans, but Europeans eat the entire shucked scallop.
Blackened Seasoning Mix for Fish
Blackening is a cooking technique often associated with traditional Cajun cuisine, however, it is in fact a modern invention of Chef Paul Prudhomme.
The food is dipped in melted butter and then dredged in a mixture of herbs and spices, usually some combination of thyme, oregano, chili pepper, peppercorns, salt, garlic powder and onion powder. It is then cooked in a very hot cast-iron skillet.
The characteristic brown-black color of the crust results from a combination of browned milk solids from the butter and charred spices.
While the original recipe calls for redfish, the same method of preparation can be applied to other types of fish and other protein sources, such as steak or chicken cutlets.
Ingredients
- 1 tsp Onion Powder
- 1 tsp Garlic Powder
- 1 tsp Cayenne Pepper
- 3/4 tsp White Pepper
- 3/4 tsp Black Pepper
- 1/2 tsp dried Thyme
- 1/2 tsp dried Oregano
- 1 Tbsp sweet Paprika
- 2 1/2 tsp Salt
- 1 tsp Red Cayenne Pepper (optional)
Instructions
Mix all ingredients well. Generously coat both sides of fish evenly before cooking.
On low heat, melt about 3 tablespoons of butter or margarine in a non stick frying pan (enough butter to cover fish and the bottom of the pan). As soon as the butter is melted, place the fish in the pan, flipping it over to cover both sides with butter. Then generously coat the fish with the blackened seasoning, flip over again and coat the other side with blackened seasoning.
Increase the heat to medium-high and cook on one side until blackened and somewhat crispy. Flip over and cook the other side. Fell free to add a little more butter if you need it.
Google Recipe View Microformatting by ZipList Recipe Plugin
http://mustlovefishing.com/safe-gulf-coast-seafood-recipes/2011/10/14/blackened-seasoning-mix-fish/Copyright 2001-2011 Gulfscapes Magazine. For info visit www.gulfscapes.com or call 361-548-6804
