Executive Chef Andre Rocke of Prime Restaurant whips up these spicy scallops in red pepper olive salsa. We live for his raisin & mint combination that works so flawlessly together.

We are using Ocean Delight’s 12oz Large 20-30 Sea Scallops.

For the full recipe check our site: oceandelighttt.com/recipes
Visit us for all your seafood groceries at: 307 Fernandes Business Centre Eastern Main Rd. Trinidad

Ingredients

• 2 tbsp. Olive oil
• 1 tbsp. Cajun Spice Powder
• Salt & Pepper to taste

Red Pepper Olive Salsa

• 1 Roasted Red Pepper
• 2 tbsp. Olive oil
• 1 tsp Cumin
• ½ tsp Cinnamon
• ¼ cup Black olives
• ¼ cup Diced Red onions
• 2 tbsp. Chadon Beni
• 2 tbsp. Raisins
• 1 tbsp. Mint
• 1 tbsp. Lemon juice
• Salt & Pepper to taste

Directions

1. 1. Coat scallops with Cajun powder
   2. Heat 2 tbsp olive oil in a frying pan
   3. Add scallops to pan and sear on all sides until cooked through
   4. Remove scallops
   5. Add Salsa ingredients except chadon beni, mint , lemon juice
   6. Quickly sauté ingredients do not overcook
   7. Remove from heat
   8. Add Chadon Beni, mint, lemon juice, salt & pepper