Cornmeal Seared Scallops with Larynx Lava

1-1/2 lbs. large fresh sea scallops
2 TB extra virgin olive oil
1 tsp. seasoned salt
1-1/2 cups stone-ground yellow cornmeal
1 bottle Larynx Lava hot sauce

Rinse scallops and pat dry with paper towels. Heat olive oil in a large non-stick skillet over medium heat. Mix cornmeal and seasoned salt in a shallow bowl. Dredge scallops in the cornmeal mixture and add to hot skillet, searing for approximately 3 minutes on each side until cornmeal crust is golden and crispy. Drain on paper towels and serve with plenty of Larynx Lava. This dish can be served as an appetizer or an entrée.

©Palmetto Pepper Potions •

Larynx Lava Baked Bay Scallops

Preheat oven to 350 degrees.

1 pint fresh bay scallops, rinsed and drained on a paper towel.
(Do NOT substitute sea scallops.)
2-1/2 cups fresh, soft bread crumbs
(Pulse fresh bread cubes in food
1/2 cup butter, melted
1/2 cup heavy cream
1/2 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
2 TB Larynx Lava hot sauce

Arrange scallops in a shallow glass baking dish or quiche pan. Sprinkle sea salt and black pepper over scallops. Mix butter with bread crumbs. Sprinkle bread crumbs evenly over scallops. Lightly whisk cream and Larynx Lava together. Pour over scallops. Bake scallops for one hour, until bread crumbs are golden brown.

©Palmetto Pepper Potions •