Jerk Seasoning:
This is not too hot, to increase heat add more cayenne.
1TBL onion flakes
1TBL onion powder
2tsp ground thyme
2tsp salt
1tsp allspice
1/4tsp ground nutmeg
1/4tsp ground cinnamon
2tsp sugar
1tsp fresh ground balck pepper
1tsp cayenne pepper
2tsp dried chives
Mix it all together.
makes 5 tablespoons
The cooking of scallops needs close attention as they can quickly be turned from succulant to rubber.
NOTE: For 8 people as an appertizer or 2 - 3 persons as a main course:
Heat;
2 TBL butter and
2 TBL oil over medium high heat until blended.
Add 1 LB scallops and saute just till they change colour.
Add 2 TBL Jerk seasoning and
3 TBL white wine.
Stir and quickly remove from stove top
Serve over rice that has been moistened with the cooking liquid.
This is not too hot, to increase heat add more cayenne.
1TBL onion flakes
1TBL onion powder
2tsp ground thyme
2tsp salt
1tsp allspice
1/4tsp ground nutmeg
1/4tsp ground cinnamon
2tsp sugar
1tsp fresh ground balck pepper
1tsp cayenne pepper
2tsp dried chives
Mix it all together.
makes 5 tablespoons
The cooking of scallops needs close attention as they can quickly be turned from succulant to rubber.
NOTE: For 8 people as an appertizer or 2 - 3 persons as a main course:
Heat;
2 TBL butter and
2 TBL oil over medium high heat until blended.
Add 1 LB scallops and saute just till they change colour.
Add 2 TBL Jerk seasoning and
3 TBL white wine.
Stir and quickly remove from stove top
Serve over rice that has been moistened with the cooking liquid.