autical acquisition and redistribution specialist.

 Seves 4

2 TBSP  Olive Oil

2    8oz. Scallops, remove foot (medium size 1 1oz per scallop)

3 TBSP Bayou Spice   2 Tomatoes, roughly chopped, seedless, skinless

½ Cup Scallions, chopped         3 TBSP Butter     ½ Cup Beer (the chef’s favorite is BUD)

1 Serving of Cooked Angel Hair Pasta

Heat olive oil to medium heat.  Toss scallops in Bayou Spice.  Saute scallops until half done, slight color, 1-2 minutes.  Add tomatoes, scallions/toss for 20 seconds. Add beer, butter/let foam and reduce until scallops are cooked to a hot medium rare.  Pour over cooked pasta and serve. 

Bayou Spice

½ TBSP Salt    2 TBSP Annulated Garlic     2 TBSP Annulated Onion

2 TBSP Thyme  2 TBSP Basil    2 TBSP Cayenne Pepper  2 TBSP Paprika

¾ TSP   Rosemary

1   1/2 lbs.  crabmeat   2 cups tomatoes, peeled, seeded and chopped

6 Tbsp butter    1/2 cup water     1 cup cream    Salt & Pepper To Taste

Saute crabmeat in 2 Tbsp butter and 1/2 cup water until most of the water has evaporated and the remaining liquid is creamy.

In a separate saucepan, saute tomatoes in remaining butter, salt and pepper.

Reduce cream by one half with salt and pepper to taste.

To assemble, put cooked pasta on the plate.  Place 1/2 cup tomatoes on top and form a well into which you place 6 oz.  crabmeat.  Drizzle 1 oz. of reduced cream over and serve.      SERVES 4

Just heard from OBX Taste of the Beach, only 4 spots left in the Friday, March 12th cooking class!   This year’s cooking class features multiple entrees and “side” lessons.    Check out the class menu at OBXTOB and order your tickets.

Saute escargot with chopped shallots and garlic in butter until hot.  Cover with equal amounts of Brandy and White Wine.  Simmer and reduce until syrupy.  Serve beside blackbean cake.