1 ½ pounds of fresh sea scallops
Blackening spices (recipe below)
4 Tbs. melted butter
1 large red pepper thinly sliced
1 Tbs. of extra virgin olive oil salt and pepper to taste
8 oz. crumbled blue cheese
Fiery pecan butter (recipe below)
1 Tbs. paprika
1 tsp. garlic powder
1 tsp cayenne pepper
1 tsp white pepper
1 tsp black pepper
½ tsp. dried thyme
½ tsp. dried oregano
½ tsp. salt
Mix together blackening seasonings.
Fiery Pecan Butter:
½ cup of softened unsalted butter
1 tsp. Tabasco sauce
½ cup of finely chopped pecans
1 large finely chopped garlic
1 ½ tsp. fresh lemon juice
Lightly toast pecans in a skillet- let cool.
Stir together butter, Tabasco sauce, pecans, chopped garlic and lemon juice.