FMIC KITCHEN

SCALLOPS WITH A LOW-COUNRY BOIL

Famous in the Low Country of Georgia and South Carolina.

by Nick Carter, Agency Manager and Phillip Sligh, FMIC Rep.

This boil is done best on an outdoor cooker. It has sausage, shrimp, potatoes, and corn for an all-in-one pot all-you-can-eat buffet!

DIRECTIONS:

1: Fill a 7-gallon stockpot halfway with water. Add the seasoning and bring to a rolling boil.

2: Add the whole potatoes to the pot. Allow the water to return to a boil and cook for 5 minutes.

3: Add the onions and sausage. Bring the water back to a boil and cook for 15 minutes.

4: Add the corn, bring the water back to a boil, cook 10 minutes or until the potatoes are done.

5: Add the shrimp, bring the water back to a boil and cook until the shrimp turn pink, about 3 minutes.

6: Drain through a colander; discard the liquid. Serve on newspaper or a platter.

INGREDIENTS:

1/2 cup concentrated Louisiana-style shrimp and crab boil seasoning (such as Old Bay)

4 pounds medium red potatoes

2 to 3 medium sweet onions, such as Vidalia, peeled and quartered if large

2 1/2 pounds cured, smoked pork sausage links, cut into 3-inch pieces

8 ears of corn, cut in half

4 pounds medium shrimp.

PAN-SEARED SCALLOPS

Some would say that pan-seared scallops have a reputation for being hard to cook correctly, but our recipe @ FMIC is really easy, fast, and oh so good.

1: Wash and pat dry scallops. Place room temperature scallops in a tray and sprinkle with salt.

2: Melt 5 tablespoons butter in a nonstick pan over medium-high heat, making sure it does not smoke.

3: Add scallops, squeeze lemon juice over scallops and sprinkle with spice mixture (Cajun seasoning). Cook until the bottoms begin to sear and turn golden brown, about 2 - 4 minutes.

4: Flip scallops, add the remaining spice mixture, and cook another 2 - 4 minutes.

5: Remove scallops from the heat and let them continue to cook while they rest, off the heat, for 5 more minutes. Plate and serve.

INGREDIENTS:

16 medium sea scallops

1 teaspoon salt, more or less to taste

5 tablespoons butter

1 lemon, cut in half Spice mixture (pre-packaged or create your own cajun seasoning)