Blackened Scallop Salad
2 T Signature Spices Bayou Blackening Rub
1 lb Sea Scallops
1 T olive oil
1 bunch leaf lettuce, cleaned
1 tomato, diced
2 radishes, sliced
1 ripe mango, diced
Combine the lettuce, tomato, radish and mango on each plate. Heat a pan over medium high
heat and coat it with the oil. Meanwhile, lightly dip your scallops in the Bayou Blackening Rub, just
the flat sides, then set them into your hot pan. Cook about halfway then flip them over. Cook the
scallops until they are opaque. Do not over cook them. Place them on top of the salad.
