Lemon and Chili Crusted Sea Scallops and Soft Shell Crabs
Author: 
Recipe type: Entree
Cuisine: Seafood
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
This is my modified version of the recipe which includes more lemon zest and the addition of carrots. Note that the Zucchini and carrots are cut on a bias.
Ingredients
  • Olive Oil Spray
  • ⅓ Cup Juice, lemon, fresh
  • 3 Tbsp Sugar, light brown, unpacked
  • 1 Tbsp Chili powder
  • 1 Tbsp Lemon, zest, raw
  • 1 tsp Cumin, ground
  • 1 tsp Salt, table
  • ½ tsp Cayenne pepper
  • 2 pound(s) Shellfish, scallop, raw, about 32 sea scallops
  • 4 medium Zucchini, raw, cut on a bias into ½-inch-thick slices
  • 4 medium carrots, raw, on a bias into into ¼-inch-thick slices
Instructions
  1. Preheat broiler. Coat a large baking sheet with cooking spray.
  2. Whisk together lemon juice, sugar, chili powder, lemon zest, cumin, salt and cayenne in a small saucepan; set pan over medium-low heat and simmer until mixture thickens, about 2 to 3 minutes. Transfer mixture to a shallow dish, add scallops and turn gently to coat evenly on all sides. Pour any extra glaze evenly over the top of the scallops
  3. Spray a light and even coating of olive oil onto a large saute pan and cook the carrots on medium heat for about 5 minutes, then add the zucchini and toss well to cook for about another 5 minutes.
  4. After the carrots have started cooking transfer scallops to a prepared baking sheet. After you add the zucchini to the saute pan, you can now broil the scallops about 4-6 inches from the flame, broil until scallops are cooked through and opaque, about 5 to 6 minutes.
  5. When the carrots and zucchini are done and the scallops are done you can plate the zucchini, carrots, and about 4 scallops per serving onto 8 plates.
Recipe by Cajun Chef Ryan at http://cajunchefryan.rymocs.com/blog2/recipes/lemon-chili-crusted-sea-scallops-soft-shell-crabs/