4 Flounder Filets (or other white fish). Cream Sauce:
1 Lemon, sliced. (If broiled) ¼ c Olive Oil, plus 2 tbsp
1 tbsp Canola Oil. 5 Cloves Garlic, finely chopped
2 tbsp Butter. 4 Cloves Shallots, chopped
2 c Chicken Broth
Blackened Seasoning: 2 tbsp Parsley
¾ tsp. Garlic Powder. 2 tbsp Basil
½ tsp each Salt & Pepper. 1 tsp Thyme
1 ½ tsp Paprika. 2 c Heavy Cream
1 teas Oregano. 1 ½ lb Sea Scallops
½ tsp Cumin. 1 ½ lb Shrimp, peeled, deveined, tails off
1 ½ tsp Brown Sugar. ½ c Pecorino Romano, grated
Blackened fish: combine seasoning ingredients and rub on each filet.
Fry in skillet in oil and butter just until done. Don’t overcook
For cream sauce: Sauté garlic and shallot until translucent in ¼ c olive oil.
Add remaining oil and sauté shrimp and scallops until shrimp is no longer pink.
Place Chicken broth, parsley, basil and thyme in a pan and let simmer. Add Cream.
Simmer until sauce starts to thicken.
Add Shrimp mixture to cream sauce and serve over blackened fish fillets.