Now I am blackening up a storm!
FishPaul Prudhomme Blacken SeasoningOlive oilHot PanA lot of Chefs use a Cast Iron PanI use a non-stick
Coat Fish in Olive oil or ButterDredge in Blacken Seasoning
I drizzled the pan with olive oil and when it started smoking I placed the scallops in the pan. After a couple of minutes the first side started blackening, I used tongs to turn them over and blackened the other side. In a matter of minutes they were perfectly done, spunky, crunchy and flavorful on the outside; inside the scallops were tender, creamy and fresh tasting, what a marvelous contrast for the mouth and taste buds.
The next chapter of this story was up on Orcas Island where Mr. Splendid and I went for the weekend. When we stopped at the Orcas Village Store at the ferry landing I found a jar of Paul Prudhomme’s Magic Blackened Seasoning Mix and some plump pork chops and dinner was nearly on the table.
I covered them in olive oil and liberally sprinkled them with the mix. Mr. Splendid put them on the grill and the rest is history. Yes, they tasted as good as they look. And those blackened potatoes in the back were grilled in foil packages with olive oil and S & P, a toothsome combo of crunchy and tender potato goodness.
That is a real big one, the Wahoo.
The pectoral and dorsal fins are so far away from the head.