The Chopping Block

Here are two of the chef's dishes featured in the season premiere below!

Chad's Seared Scallops:

1 pound dry sea scallops, about 12
4 tablespoons olive oil
Kosher salt
Freshly ground black pepper

Remove the small side muscle from the scallops and rinse with cold
water and thoroughly dry.
Add the oil to a 12 to 14-inch saute pan on high heat. Salt and pepper
the scallops. Once the oil begins to smoke, add the scallops.
Do not let the scallops touch each other.
Sear the scallops for 1 1/2 minutes on each side.
The scallops should have a 1/4-inch golden crust on each side while
still being translucent and soft in the center.
Serve immediately.
Serves 4
Careful to watch them and to turn them, they burn quick!

And to the Scallop Recipe I forgot!

Haricot Verts

1/2 lb of Fresh Haricot Verts
Salt
Water

Boil in a medium sauce pan, your water and salt.
Quickly drop the beans into the boiling water, allowing them to boil for about 25 seconds
Remove quickly and drop them in a cold ice bath to retain color and crunch.

Angie's JAMBALAYA:

• 1 1/2 raw cleaned and deveined shrimp
• 8 ounces andouille sausage
• 4 chicken thighs
• 2 tablespoons butter
• 1/2 cup chopped onion
• 1/4 cup green pepper
• 2 cloves garlic, minced
• 1/4 cup chopped celery
• 2 cups canned tomatoes chopped, drain and reserve liquid
• 1 cup raw rice
• 3 bay leaves
• 1 cup water including tomato liquid
• salt, cayenne pepper

Saute onion, green pepper, celery, garlic in melted butter. Add shrimp and sausage fry about 5 minutes. Cook chicken. Stir in tomatoes, cook 30 minutes. Add seasonings and liquid. Cook rice. Serve jambalaya over rice.