Blackened Sea Scallops Tacos With Fiery Pecan Butter

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Diamond Nuts


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1 ½ pounds of fresh sea scallops

Blackening spices (recipe below)

4 Tbs. melted butter

4-flour tortilla

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)

Blackening spices:

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.

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