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Saute scallops in butter/olive oil, remove to a warm plate, add onion to the same pan, cook until tender, blend in flour, curry and ginger, slowly add milk and
Mix egg and milk to create eggwash.
Mix all breading ingredients with the exception of the finely chopped pecans.
Dredge Fish in Flour
Dip in Eggwash
Coat with Pecan
Heat cast iron skillet to high temperature.
Dissolve the Cajun spice mix in a 1/2 cup oil.
Dip fish in the oil and spice mix then blacken each side about[ READ MORE ]
Preheat oven to 375F. Combine first 6 ingredients in a large bowl. Gently stir in crab. Butter a large casserole dish and put in crab mixture. Top with cracker crumbs[ READ MORE ]
Heat a heavy pan very hot. Sprinkle fish with salt, pepper and olive oil. Place fish in pan and sear each side for approximately 2 minutes.
Prepare succotash:[ READ MORE ]
Grind onion, lemon juice and fresh parsley in a food processor until it reaches a fine consistency. Whisk together with all remaining ingredients in a bowl. Chill at least 1[ READ MORE ]