Important: Always wear protective gloves when handling and make sure to stay in a ventilated area. In an enclosed space, the fumes from these peppers can burn your eyes and throat!
Trinidad scorpion peppers have a slightly floral taste, but this is difficult to detect over the intense heat.
These are used for salsas, chilis, and hot sauces, but be warned: the Scoville rating is up to 1,463,000!
Ingredients (serves 4)
1 pound scallops
1 dried Trinidad scorpion chili pod, cut thinly
All-purpose flour, for coating
2 cloves garlic, minced
¼ cup butter
1 cup fresh tomatoes, diced
¼ cup minced mixed fresh parsley and cilantro
1 tablespoon lemon juice
Salt and pepper, to taste
Directions
Dry scallops with paper towels and dust lightly with flour.
Sauté garlic and pepper slices in butter for 1 minute, then add scallops and sauté until golden (dbe careful not to overcook the scallops).
Stir in tomatoes, parsley, lemon juice, salt, and pepper.
Remove from pan immediately and serve on a plate of freshly cooked spaghetti or mixed greens. Enjoy!
