This recipe features Pan Seared Sea Scallops with Maw Maw Jonnie’s Okra and Tomato casserole finished with Roasted Green Pepper and Corn Cream.  It’s a sure hit!

Pan Seared Sea Scallops

20 Large Sea Scallops, (Foot Removed, Washed)

1/3 Cup Extra Virgin Olive Oil

3 Pinches Sea Salt

3 Pinches Cracked Black Pepper

About 10 minutes prior to serving, heat a large cast iron skillet on high heat.  Season Scallops. Carefully place in Skillet, let brown on one side for about 2 to 3 minutes. Place on a small oven pan. Finish cooking in 350 degree oven for 5 minutes. Serve immediately.

Okra and Tomato Casserole

1 Lb Breaded Okra

1 Can Seasoned Tomatoes

1 Can Cream of Mushroom Soup

1 Can Cheddar Cheese Soup

1 Pkg Ritz Crackers Crushed

1  Small Onion (Chopped)

1 ½ Finely Celery (Chopped)

1 Cup Bell Pepper (Chopped)

½ Lb Ground Beef

Pre heat oven to 350º.  Cook breaded okra until browned, set aside. Cook and drain ground meat. Sauté onions, celery and bell pepper until translucent. Once vegetables are translucent, place in a large mixing bowl with everything else.  Throw in a few pinches of salt, pepper, garlic, cracked red pepper and parsley flakes to your taste. My grandma always said, “Be careful not to get it too salty.”  Once mixed, place mixture in buttered casserole dish. Bake in oven for about 45 minutes. Keep warm until ready for plating.

Easy Corn and Roasted Pepper Cream

3 Red Bell Peppers (Cleaned)

1 Can Cream of Corn

2 Pinches Chili Powder

1 Pinch Salt

½ Pinch Cumin

½ Pinch Coriander

2oz Unsalted Butter

Roast Peppers on high heat in oven for 25 minutes. Take out and cool. Once cool, remove skin. In a small sauce pot, heat cream of corn and add seasoning. Puree heated corn and peppers in blender, slowly adding butter. Return to pan and keep warm.

Garnish

3 Cups Multi-Colored Teardrop Tomatoes (Halved)

1/3 Cup Fine Julienne of Basil (Match Cut)

2lbs Fresh Stemmed Asparagus

Use a large oval or square plate. Spoon 4 to 5 ounces of casserole in center of plate.  Use a table spoon to drizzle sauce on plate in a circular motion. Place 5 Scallops browned side up in a star pattern on sauce around casserole. Garnish by standing asparagus, using the casserole as a base. Finish by strategically placing teardrops over and around main dish. Sprinkle with basil and serve with Cotes Du Rhone Sauvignon Blanc, or if you are poor like me, serve it with something with a screw top.