Blackened Cod and Vegetable Fish Stew with Garlic Baguette
Ingredients
For the Scallops:
1 lb frozen scallops (thawed, patted dry)
2 tbsp Merman's Revenge Blackened Seasoning
2 tbsp butter
For the Potatoes:
2 lb small red potatoes (quartered)
1 tbsp olive oil
1/2 tsp minced garlic
Two sprigs of dried rosemary
2 tsp salt
2 tsp pepper
For the Asparagus:
1 bunch asparagus (trimmed)
1 tbsp olive oil
1/2 tsp minced garlic
Salt and pepper (to taste)
1/4 cup grated Parmesan cheese
Garnish:
Lemon (optional)
Instructions:
Prepare the Potatoes
Preheat the oven to 400°F (200°C).
Toss the quartered red potatoes with olive oil, rosemary, salt, pepper, and minced garlic.
Spread them out on a baking sheet and roast for 20–30 minutes, flipping halfway, until crispy and golden.
Cook the Asparagus
Drizzle the asparagus with olive oil and sprinkle with 1/2 tsp minced garlic, salt, and pepper.
Lay the asparagus on a baking sheet and sprinkle on the Parmesan cheese. Roast in the oven alongside the potatoes for 10 minutes, or until tender.
Sear the Scallops
Pat the scallops dry thoroughly with paper towels.
Season both sides of the scallops with Merman's Revenge Blackened Seasoning, using about 1 tbsp for each side.
Add the scallops to a cast-iron skillet over medium to medium-high heat, ensuring they are not crowded in the pan. Add 2 tbsp of butter.
Cook for 2.5-3 minutes per side, until a golden crust forms and the scallops are just cooked through (opaque in the center).
Assemble and Serve
Arrange the roasted garlic herb potatoes and Parmesan asparagus on a plate.
Place the blackened scallops on top or to the side.
Sprinkle the remaining Parmesan cheese over the asparagus before serving.
Optional:
A squeeze of lemon over the scallops for brightness.
Serve with a crusty garlic bread or a light white wine.