Ragin’ Cajun Scallops

2 # Diver Scallops (These are the big ones folks U10 – U12 10-12 to the pound) (May also substitute Large jumbo shrimp)
1 cup flour
3 TBL of Cajun Blackening Spice
2 Eggs beaten well

2 Tablespoons Creepin Quag Hot Sauce
1 cup Spicy Pesto (see below)
2 zucchini’s
2 summer squash
1 quart cherry tomatoes

Procedure:
Mix flour with Cajun blackening spice
Roll scallops in flour mixture
Dip scallops into beaten egg then coat with pesto
Cut summer and zucchini squash into 1/2 inch slices
Place a piece of squash, tomato, zucchini, scallop onto a metal skewer alternating items until you have used all of you items

Ok now its time for some Grillin!
Place your skewers on to a grill turn frequently. Cook 6-10 minutes.

Spicy Pesto
3 cups Fresh Basil leaves
1 cup shreded parmesan cheese
1/4 cup garlic cloves
1/2 cup pine nuts
2/3 cup blended oil
1/3 cup olive oil
1 TBL Spittin Fire™ Hot Sauce

Procedure:
Place garlic and pine nuts in a food processor.
Turn on and blend well
Add Basil leaves and process
Add oil and blend until smmoth
Add parmesan cheese and Spittin Fire™ Hot Sauce

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