Jack’s Fried Scallops:

Adjust quantities according to the number of people served...

Ingredients and Amounts:
12 Large Fresh Scallops
Note: The Scallops are white or pink, the pinkish colored ones are actually sweeter, I personally prefer them, but either type is Ok.
For a ‘Serving’ rule of thumb 6 large scallops per person.

Old Bay Seasoning.
Table Salt.
Garlic Powder.
Fresh Ground Black Pepper.
Creole or Cajun Seasoning (dry powder form, not liquid).
Olive Oil.
3 Large Fresh Mushrooms, 2 brown and 1 white is the best combination for taste, but 3 is the number needed (produce section).
Spring Onions (produce section).
Fresh Garden Parsley (produce section).
Either Cajun Hot Sauce or Tabasco Sauce.
L & P Steak Sauce (original).
1 Can of Sweet Whole Kernel Corn.
1 Stick of Butter (you can use margarine, I personally use Country Crock).
1 Fresh Lemon.


You Will Also Need:
Large Frying Pan
Paper Towels
Either a small pot for top of stove or a microwave dish with lid, I use a 2-quart Corning Ware Dish with Glass Lid.


Preparation Directions:
Vegetable Preparation …
** Remember to wash all food before using **
Chop a small amount of Parsley (1/4 cup).
Slice the Mushrooms.
Cut 2 Spring Onions into small pieces.
Cut Whole Fresh Lemon in Quarter Wedges (you will use 2 wedges only).
Open can of Whole Kernel Corn, place in Microwave Dish.
Wash the Scallops and pat dry with a paper towel.


Cooking Directions:
On High Heat, pre-heat the Frying Pan or Deep Iron Skillet.
When hot, add about 1 Tablespoon of Olive Oil.
Immediately add 1/2 Stick of Butter (do not burn) roll butter around with a spoon until almost melted.
Lightly salt one side of Scallops, lay the salted side face down flat (cook for about 4 to 5 minutes) -
Note: Do NOT turn scallops over, cook on one side until you can see the side of each scallop beginning to change color.
Now, turn Scallops over – turn heat down till medium –
Lightly ‘Add’ Black Ground Pepper, Old Bay Seasoning, Garlic Salt, and Creole Cajun Seasoning.
Cook for about another 2 minutes or until Golden color.
Remove from frying pan, place 6 Scallops each on a diner plate in a circle fashion with the middle open.
Quickly add 1 Tablespoon of Olive Oil to hot pan, keep on medium heat.
Add –
The Parsley
Mushrooms
Spring Onions
1 Tablespoon of L & P Sauce
Stir and cook until golden brown but not black or burnt.
Squeeze 1 Lemon Wedge onto each of the Scallop plates.
Split the Fried mushrooms and put half on each plate in the middle of the circle.

Whole Kernel Corn:
Place in microwave dish or stove top pan
Add –
1 Teaspoon of Hot Sauce
1/4 Stick of Butter or Margin
Fresh Ground Black Pepper
When hot, dip up about 1/2 cup of corn and place on top of Scallops and Serve. If you use a microwave they will be hot in about 2 minutes on high heat, stir before serving.


Serving Instructions:
Serves 2 people.
Excellent with wine of choice

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