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Trinidad Scorpion Chili Scallops

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Tips

  • 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

  1. Dry scallops with paper towels and dust lightly with flour.
  2. Sauté garlic and pepper slices in butter for 1 minute, then add scallops and sauté until golden (dbe careful not to overcook the scallops).
  3. Stir in tomatoes, parsley, lemon juice, salt, and pepper.
  4. Remove from pan immediately and serve on a plate of freshly cooked spaghetti or mixed greens. Enjoy!
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Scorpion pepper
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