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Fil-Crusted Scallops with Tomato and Okra Ragout

Fil-Crusted Scallops with Tomato and Okra Ragout comes together with Sea Scallops, Fil Powder, Paprika, Garlic Powder, and Onion Powder. Serves 4. Save it, add the ingredients to your shopping list, and cook it tonight.

Ingredients

• 20
• 1 tsp
• 1/4 tsp
• 1/4 tsp
• 1/4 tsp
• 1 pinch
• 1/3 cup
• 1 cup
• 2 clove
• 1 1/2 cup
• 2 cup
• 1/2 tsp
• 1/4 tsp
• 2 tbsp
• 1 bunch
• 1 tbsp

Method (preview)

1. 1

   Preheat the oven to 350�F. Remove and discard muscle attachment from scallops; rinse scallops and set aside.

2. 2

   Mix fil� powder, paprika, garlic and onion powders, and cayenne to create spice blend; set aside.

3. 3

   Heat a large skillet over medium heat.

4. 4

   Add 2 tablespoons olive oil, onions, and garlic, and cook until soft, about 10 minutes.

5. 5

   Add tomato halves and cook 5 minutes, or until they begin to break apart.

6. 6

   Add okra and season with 1/2 teaspoon salt, 1/4 teaspoon white pepper, and 1 teaspoon spice blend.

7. 7

   Reduce heat to low, and let mixture cook an additional 10 minutes.

8. 8

   Season reserved scallops with salt and white pepper.

9. 9

   Dip one side of scallops into spice blend.

10. 10

    Heat a large skillet with ovenproof handle over high heat, and add canola oil.

11. 11

    Add scallops to pan with spice side down, and cook 2 minutes.

12. 12

    Using a narrow spatula, turn scallops, and cook an additional 2 minutes.

13. 13

    Transfer skillet to oven, and cook scallops an additional 3 minutes to ensure scallops are cooked through.

14. 14

    To serve Divide okra mixture among 4 plates, placing 3 piles of the mixture in each; arrange 4 scallops around the dish, and 1 in the center.

15. 15

    Toss watercress with vinegar and remaining olive oil, and season with salt and white pepper to taste.

16. 16

    Place greens on top of scallop in the center.

17. 17

    Contributed to the FareShare Gazette by Art 26 October 2003 www.fareshare.net