We decided last night that we needed a seafood supper today. At the Central Market, I found four large scallops and a half-dozen Gulf Oysters. The meal was Cajun grilled oysters and pan-fried scallops. The oysters were given a spoonful of lemon garlic butter, a dusting of Tony Chachere’s seasoning, a layer of shredded Parmigiano Reggiano, and a final dusting of Dos Pendejos Oro del Mar seasoning.
Susan prepared a garden salad of torn hearts of Romaine, with Arugula, red onion, yellow/green/orange bell pepper slices, crunchy radishes, broccoli florets, a sliced boiled egg, bleu cheese crumbles and a creamy bleu cheese dressing.
It looked like this:
