½ stick of Salted Butter
2 tbsp of extra virgin olive oil
8 oz of Sea Scallops (substitute 12 oz diced chicken breast)
10 oz of peeled and deveined large Shrimp
12 oz of chopped yellow squash
12 oz of chopped zucchini squash
2 oz of Blackened Seasoning
2 oz of Shake-A-Tailfeather Seasoning
2 cups of diced red onions
¼ cup of fresh diced tomatoes (vine)
¼ cup of diced red bell peppers
¼ cup of diced green bell peppers
2 large cloves of garlic (minced)
1 tbsp of ground black pepper
1 ½ cup of Heavy Whipping Cream
2 tbsp of Worchester sauce
¼ of lemon or 2 tablespoon of pure lemon juice
Wash Seafood thoroughly with warm water and place on a sheet of wax paper.
Rub Blackened seasoning on seafood ensuring you get an equal amount on each one.
On medium heat, melt butter in a frying pan and place seafood in it for 2 minutes. Using a spatula, flip seafood over and let cook for an additional 2 minutes until seafood turns golden in color.
In a separate frying pan (or wok) on medium heat, heat olive oil and place vegetables (except for tomatoes) into pan and toss with a spoonula back and forth for 5 minutes (make sure vegetables do not get soft).
In a medium pot, combine tomatoes, heavy whipping cream, Worchester sauce, lemon juice, black pepper and Shake-A-Tailfeather seasoning. Stir constantly until mixture reaches a boil.
Combine mixture with vegetables and stir for 3 minutes. Then add seafood and its contents to the pan or wok and let simmer on low heat for an additional 5 minutes or until it begins to thicken (which ever occur first).
Let stand for 2 minutes, then serve!
Serves: 4 plus leftovers!