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 •

Coconut Crusted Tilapia with Larynx Lava

4 tilapia filets
7-oz. package of shredded coconut
2 cups stone-ground yellow corn meal
2 cups plain low-fat yogurt cooking spray
1/2 cup canola oil
1 bottle Larynx Lava hot sauce
1/2 tsp. seasoned salt
1 fresh lime, cut into wedges

Spray non-stick pan with cooking spray and then heat canola oil over medium heat. Combine coconut, corn meal and seasoned salt in a shallow dish. Cut each tilapia filet in half, to make 8 pieces. Dip each filet into the yogurt, then dredge in the coconut coating mixture. Pan-fry the first four filets, about 6 minutes on each side, until crispy and golden, then fry the remaining tilapia. Drain on paper towels. Serve with plenty of Larynx Lava sauce. Garnish with fresh lime wedges.

©Palmetto Pepper Potions •

Larynx Lava Grilled Salmon Salad

This is the perfect way to use leftover grilled salmon. The next time you grill, throw a few extra salmon fillets on the grill for this recipe.


1 TB sugar
1 TB apple cider vinegar
2 TB extra virgin olive oil
1 TB ketchup
1 teaspoon Worchestershire sauce
1/2 teaspoon dry mustard
1/2 bottle Larynx Lava hot sauce
1 teaspoon sea salt
Freshly ground black pepper to taste
1 cup mayonnaise (Duke’s brand recommended)

Whisk all ingredients except mayonnaise together.
Add mayonnaise and whisk until blended. Set aside.

1 lb. of grilled salmon
3 cups finely shredded cabbage
3 small gherkin pickles, chopped
2 hardboiled eggs, chopped
1/2 cup celery, diced
1/2 cup red bell pepper, diced

In a large bowl, flake grilled salmon with a fork. Add cabbage, pickles, eggs, celery and red bell pepper and stir. Add dressing and stir until all ingredients are well mixed. Serve salmon salad on a bed of lettuce. Top with slivered almonds or chopped cashews if desired.

©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 •