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Blackened seasonings:

1 Tbsp. salt
1 Tbsp, paprika
1/2 tsp. basil
2 tsp. white pepper
1 1/2 tsp. onion powder
1 tsp. cayenne pepper
1 tsp. black pepper
2 tsp. thyme
Blend spices together until evenly mixed. Heat a cast iron skillet over a high flame for five minutes. Lightly touch top and bottom of scallops to the seasoning, then touch one side in the butter. Carefully place on hot skillet and sear for one minute. Flip the scallops and sear the other side for another minute. Place the scallops over the following salsa

Ginger-Pineapple Salsa
3 Tbsps. olive oil
1 chipotle (in vinegar)(optional)
1 tsp. garlic.
2 tsp. gingerroot
1/2 tsp. saffron
1/2 red bell pepper
1/2 red onion
1 ripe pineapple
3 Tbsps. lime juice
1/4 c. pineapple juice
Mince the chipotle, garlic, gingerroot, and add the olive oil and saffron. Chop the red pepper and red onion. Cut the pineapple into 1/2 inch triangles and mix in all the ingredients. Let sit for an hour or more before eating. This will hold in the refrigerator for three to four days.

Monthly Recipes:
  • January - Smoked Salmon Raviolis
  • February - Raspberry Duckling
  • March - Blackened Scallops With Ginger-Pineapple Salsa
  • April - Coffee Butter Crunch Pie
  • May - Caesar Salad
  • June - Chocolate Strawberry Shortcake
  • July - Raspberry Muffins
  • August - Blueberry Coffeecake
  • September - Apple Cobbler
  • October - Medallions Of Venison With A Rosemary, Wild Cherry, & Bourbon Glaze
  • November - Maple Walnut Salad Dressing
  • December - Grandma's Christmas Tree Cookies