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& Chattahoochee Chronicle
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Pan-Seared Scallops w/ Chili Cream Sauce
A few weeks ago, we went into some deeper water in the Gulf. We get to this one spot and there swimming is a large Cobia. Ellis had some kind of bait on his hook that he thought the cobia would not want. So he threw it in the water to get something else. That cobia went right over and swallowed the whole thing. (There should have been a hook in it.) And then swam away!
I started beating on the water with my grouper pole and low and behold he came back to see what all the fuss was about. So Ellis drops his live baby black bass on his pole back into the water. And the fight was on! That cobia weighed 55 pounds. In the picture that is a 20-dollar bill on his head (so you can see how big he was). Then I had to have my picture taken with the “big one.” My goal is to be on the cover of Florida Sportsman!
As I have mentioned before, July 1st thru September 10th is scallop season. We served up this recipe of scallops along side of a sampling of this freshly caught Cobia.
* 1 1/2 pounds sea scallops
* 2 tablespoons plus 2 teaspoons all purpose flour, divided
* 1 teaspoon vegetable oil
* 1 teaspoon margarine
* 1 teaspoon chili powder
* 1/4 teaspoon salt
* 1/8 teaspoon ground cumin
* 3/4 cup milk
* 2 tablespoons chopped fresh cilantro
Combine scallops and two tablespoons flour in a large zip top bag; seal bag and shake gently to coat scallops.
Heat oil in 10-inch cast iron skillet over high heat, swirling to coat bottom of pan. Add scallops, cook two minutes on each side or until lightly browned. Remove scallops from skillet; keep warm.
Melt margarine in skillet over medium heat. Add two teaspoons flour, and cook 30 seconds, stirring constantly. Add chili powder, salt, and cumin; cook 30 seconds, stirring frequently. Gradually stir in milk, and cook 2 1/2 minutes or until thick, stirring frequently. Return scallops to skillet; add cilantro, stirring gently to coat. Garnish with cilantro sprigs, if desired.