I have no idea where this recipe came from. Well, actually I do. It came from here.  But, as you know, fish isn’t exactly my thing.  I’ve never cooked any seafood besides shrimp.  This recipe was born from the desire to treat Lloyd to a special dinner, because he’s been working his tail feather off around the house. That is not to say that I haven’t been working my tail feather off!

Ok, fine, that is definitely to say that I haven’t been working my tail feather off.

Homeboy does it all.

He vacuums.  He dusts.  He mows the lawn.

He does laundry. He folds laundry. He does and folds my laundry.

He does dishes. He does my dishes.

He cooks grills me chicken when I’m too lazy to cook.

You know what he doesn’t do?

Complain.

Ever.

Except about me.

It’s true!

You’d complain if you had to live with me, too.

Like, let’s say if you’d been at work all day wiring the 27^th floor of a building in 96 degree heat with 100% humidity and then came home , mowed the lawn, folded all of the laundry and started working on the basement and then I came home from work and plopped myself on the couch, directly in front of the fan, crushing cans of seltzer water, watching Dexter while simultaneously texting and reading blogs and you came upstairs to see me chillaxin’, wearing just a t-shirt and undies and told me to put on some pants and I barely moved for fear of sweating (except to roll my eyes) and let you know that it was waytoodamnhottowearpants and if you think I need pants then I think you should put some central air up in this piece.

Hypothetically, of course.

I swear I was a neat freak, obsessive compulsive, type A, organized person until I started cohabitating with Lloyd.  Alas, his neatness outshone mine and I kind of got spoiled because he would pick up my messes and I kind of liked it and I stopped picking up after myself.

He once told me that if putting away laundry was a subject in school, he would give me an F-.  I reminded him there was no such thing as an F minus.  Just a big fat F. 

These days I’m lucky if I have clean socks and the watermelon I bought at the store a week ago isn’t still floating around in the back seat of my car. 

My one redeeming quality is that I’m good at making piles.  Just ask Lloyd. He says that I’m the #1 Pile Maker. (Do they make shirts that say that?!)  Hey, I take compliments where I can get them. 

Instead of putting things away, I organize my things into neat little piles of “stuff.” Some of the piles get put at foot of the stairs to be put back in their respective places upstairs. Except, I have a tendency to walk the piles instead of bringing them upstairs.

So, yea, I guess I give Lloyd one or two things to complain about.

He can put that one in the Complaint Pile.

And so to redeem myself and make sure Lloyd still marries me, I made this dinner.

Prosciutto-wrapped Scallops

Slightly adapted from Emeril Lasgassse

Serves 2

Print this recipe!

Ingredients

• 10 thin slices of prosciutto
• 10 sea scallops
• 2 tablespoons olive oil
• 2 tablespoons Creole seasoning (To make, mix below ingredients.)
  • 2 1/2 tablespoons paprika
  • 2 tablespoons garlic powder
  • 1 tablespoon onion powder
  • 1 tablespoon black pepper
  • 1 tablespoon dried oregano
  • 1 tablespoon dried thyme
  • 1/2 tablespoon cayenne pepper

Directions

1. Dry scallops with paper towel.

2. Season each scallop with olive oil and Creole seasoning

3. Add 1 tbsp olive oil to a sauté pan over medium heat. Cook scallops for 2 to 3 minutes on each side.

4. Remove from the pan and allow to cool. Wrap the sides of each scallop with the prosciutto.

Since I had no clue what to do with the scallops, I did a quick Google search and found this recipe, which conveniently used ingredients I already had on hand. (My favorite!) Lloyd is a prosciutto-lover, and the seasoning sounded like a nice way to “kick it up a notch.” (Sorry. I had to.) Apparently this Creole seasoning is referred to as “Bayou Blast” as it uses traditional Creole spices, typically identified with N’awlins cooking.

I tweaked the seasoning to Lloyd’ s liking.creating a blend where you could actually taste the individual spices. It had a nice, smoky heat and wasn’t too salty, as the prosciutto was already salty enough. This spice mix would be great in a variety of dishes, like meats, rice, stews and vegetables.

Lloyd can put this one in the “Best Future Wife Ever” Pile.