Big Bend Florida
Sportsman Guide
Scallops in Seyer Suace
Start by heating Extra Virgin
Olive oil and seasoning it with fresh smashed garlic
Continue by adding the onions
Then add the cream cheese and the butter
Add salt, pepper and the Scallops and cooked for
a few minutes
Once cooked (won’t take too long)
fill the cups with the scallops and top with good quality caviar
,
Eat immediately, Non Apetite!!! Buen Provecho!!!
It makes a great appetizer with a strong Caribbean flavour but much an
international taste.
At times we have some of the scallops left over
and I enjoy filling Big Clam shells I have kept and clean and use them
as serving dishes. These I will topped with the King of Cheeses
Parmegiano Regiano grated over the shells and broiled until brownish
 
The above ones will not be eaten today so I will
freeze them and broiled them during the week as an appetizer. Just
wrapped it in aluminum foil and freeze
.
As usual I apologize for the quality of my
photos, but the taste of these stuffed Tostones needs no apologies.
Just don’t forget:
“IF TATO CAN COOK,
SO CAN YOU!!!”
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