On Monday not thinking I picked up some beautiful filets to cook for the wife for Valentines Day only to realize it was also on Ash Wednesday. So we decided to do it last night.

I decided rather than grilling these I would cook them in a cast iron pan out on the gas grill.

Seasoned them simply with fresh cracked black pepper and used bacon drippings and butter in the pan. They were sprinkled with flaky sea salt after they were done.

They were coming along nicely so when done they went in the oven to stay warm while I prepped for the rest of dnner.

These cooked quickly! Devil Dust seasoned scallops.

The rest of the dinner consisted of baked potatoes and steamed fresh broccoli with my version of Copeland's Tiger Sauce but with blood orange juice and fresh bacon bits.

Time to eat!

Almost forgot about the warm Crescent rolls from the oven.

Steaks were cooked about perfect for us.

Dessert was New York style cheesecake with fresh strawberry sauce.

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Posted by Upperdecker

St. George, LA

Member since Nov 2014

33900 posts

Posted on 2/16/18 at 8:11 am to Cajunate

Hope you got laid for that baw, looks like a good meal

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Posted by fightin tigers

Downtown Prairieville

Member since Mar 2008

79828 posts

Posted on 2/16/18 at 8:29 am to Cajunate

I actually like the look of those scallops. Assuming that is blackening seasoning?

Does a decent job of a crust without overcooking them?

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Posted by TH03

Mogadishu

Member since Dec 2008

172004 posts

Posted on 2/16/18 at 8:45 am to Cajunate

Nice crust on that steak. Looks great.

And I’d kill that cheesecake. I love that stuff.

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Posted by Commandeaux

Zachary

Member since Jul 2009

7881 posts

Posted on 2/16/18 at 8:54 am to Cajunate

congrats on the bj...IWEI

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Posted by Cajunate

Louisiana

Member since Aug 2012

3574 posts

Posted on 2/16/18 at 10:52 am to fightin tigers

quote:
I actually like the look of those scallops. Assuming that is blackening seasoning?

Does a decent job of a crust without overcooking them?

It's actually Oakridge Rub's Habanero Death Dust LINK
I mix some smoked paprika and a little sugar in with it. The sugar helps with the sear/crust. Very delicious but it is spicy if you use too much. Also stay downwind of it if you sprinkle on over the grill. I usually do these on a steel on the grill.
Last year I was asked to cook at a BBQ trade show and I did shrimp with this seasoning mixture. Had the guys in the next spot over coughing. Gave them some shrimp and they were happy and had no complaints. I sometimes call this mixture Devil Dust!

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