Ingredients
2 packages jumbo scallops – These were the frozen scallops found at Aldi. I would say it was about 1 1/2 pounds of jumbo scallops
1 can lump crab – you could also use fresh if available
Milk for soaking the fish
Chili powder
1 stick butter
White wine
Juice of two limes
Salt and pepper to taste
Instructions
- In a medium bowl, soak the scallops in milk for about 30 minutes. Milk neutralizes the fishy smell of any kind of fish. At the same time in a separate small bowl, soak the crab for 30 minutes.
- Drain and rinse the scallops in a colander; then, drain and rinse the crab in a colander.
- Using a paring knife, slice a slit into the scallop forming a pocket on one side.
- Sprinkle the crab generously with chili powder and stir; also, sprinkle the scallops generously with chili powder.
5. Using a small spoon, stuff as much crab into the scallop pocket as possible. Depending on the size of the scallop, about 1 teaspoon or a little more may fit inside the pocket.
6. In a skillet, sear the scallops on both sides until a light brown crust forms. Remove from the pan and keep warm.
7. For the chili lime butter sauce, add 1/2 cup of white wine to the pan.
8. Using a spoon, deglaze the pan, making sure to get all the little flavorful bits left by searing the scallops.
9. Add two tablespoons of lime juice, salt and pepper to taste, and one tablespoon of chili powder. Reduce the liquid by half.
10. Using a slotted spoon, strain the liquid of any sediment or dark brown bits.
11. Add the stick of butter and stir to combine.
12. Serve over cauliflower rice, mashed cauliflower or mashed potatoes. On this day, I used cauliflower rice topped with scallops and drizzled with chili lime butter sauce.
