Chef Brandon Thibodeaux

Of Blackberry’s Restaurant

Blackened Sea Scallops in a Pepper Trio Sauce

• 5-20/30 count Scallops or your choice of size
• 1 lg Red Bell Pepper – cut into 1” squares
• 1 lg Yellow Bell Pepper – cut into 1” squares
• 1 lg Green Bell Pepper – cut into 1” squares
• 2 Tsp Fresh Thyme chopped
• 2 Tsp Fresh minced garlic
• 3 cups clam stock
• 1 Tbl blackening seasoning
• ¼ Tsp salt and pepper mix
• 1 oz fresh spinach
• 2 oz olive oil
• 1 oz of good white wine
• 3 med shallots minced

 This Pepper Trio Sauce will yield 3 servings