Tuna filets, large Sea Scallops, Jerk Seasoning, fresh Parsley, Jalapeno Pepper Sauce, Cracked Pepper Corns, Blackened Seasoning, One stick of Butter.
Start by preparing the Tuna with traditional Blackened Seasoning, melt the butter, coat the Tuna with butter, and apply Blackening Seasoning lightly. Cook in a white ash hot cast iron pan, about three minuets on each side. This is best to do outside on a hot grill.
Lay the Scallops out in a pan, coat the Scallops lightly with some melted butter, and the Green Jalapino Sauce. Add some parsley and Jerk Seasoning on top of the Scallops. The Scallops will look Green as they marinate, once grilled, they turn a brownish white.
Grill the Scallops and be SURE NOT TO OVER COOK. Serve the grilled Tuna and Scallops over a bed of your favorite rice or light linguini and Clam sauce.
Our fav is simply to use McCormic brand and add about a third carribean Jerk seasoning to the mix. DO not over do on the spice on the filets.