Seared Scallops w/ Creole Sauce and Rice
Recipe For Sauce
3 tablespoons olive oil
3 tablespoons chopped onions
1 tablespoon minced garlic
1 tablespoon chopped fresh thyme
1 cup diced tomatoes
Creole seasoning (or seasoning of your choice (I used Tony Chachere’s More Spice Seasoning)
6 fl oz can of tomato paste
2 cups chicken stock
Salt and pepper for taste (optional)
1 tablespoon finely chopped parsley
Heat 2 tablespoons of the oil in a saucepan over high heat. Add the onions, garlic and thyme. Season with salt and pepper. Saute for 2 minutes. Stir in the tomatoes, sprinkle Creole seasoning, add tomato paste and stock. If you choose, this is where you can add salt and freshly ground black pepper for extra flavor. Bring to a boil and and then reduce the heat and simmer for 20 minutes. Stir in parsley.
Recipe For Seared Scallops
1 to 1 1/4 pounds sea scallops
2 teaspoons unsalted butter
2 teaspoons olive oil
Freshly ground black pepper
Add the butter and oil to a saute pan on high heat. Sprinkle Salt and pepper onto the scallops. Once you see the butter and oil mixture begin to smoke, add the scallops carefully. Sear the scallops for 1 1/2 to 2 minutes on each side.
You can serve this with your choice rice.
I usually get a plate of the sauce and place a scoop of rice in the middle and place the seared scallops on top so that they are not directly in the sauce and I garnish with parsley. Hope you enjoy!