Gregg Mccarthy

1 lb. dry penne
3 Tbsp. olive oil
1 lb. large scallops
2 Tbsp. Blackening Spice
1 Tbsp. salt
¾ lb. andouille sausage, diced into ½ “ pieces
½ cup yellow onion, small diced
½ cup tri-color bell peppers small diced
1 Tbsp. minced garlic
½ cup chicken stock
1 cup canned diced tomatoes
1 Tbsp. chopped fresh basil
½ cup grated Parmesan

The Grand Marlin Blackening Spice:
4 Tbsp. paprika
2 Tbsp. salt
2 Tbsp. garlic powder
1 Tbsp. black pepper
1 Tbsp. onion powder
2 Tbsp. cayenne pepper
1 Tbsp. dried oregano
1 Tbsp. dried thyme
1 Tbsp. dried basil
2 Tbsp. white pepper

Fill a large, one gallon stock pot with a pasta insert, ¾ full with water. Bring to a boil over high heat and season with salt to taste. Place the penne in the salted water and return to a boil, stirring occasionally. Cook the pasta until nearly al dente, 10-12 minutes. Drain and set aside. Heat a large sauté pan over medium-high heat and add 1 Tbsp. of the olive oil. Season the scallops liberally with the blackening spice and 1/8 tsp. salt. Place the scallops in the pan and sear for 2 minutes per side or until the edges of the scallops start to split. Remove the scallops from the pan and set aside. Place the remaining Tbsp. of olive oil in the sauté pan and add the sausage, onions and bell peppers. Saute, stirring occasionally, until the sausage is browned and the onions are soft. Add the diced tomatoes, fresh thyme. Season with the blackening spice to taste and ½ tsp. salt and cook for 2 minutes. Add the heavy cream to the pan and cook an additional 2 minutes. Add the pasta, stirring occasionally. Remove from the heat and add the basil and Parmesan. Toss to combine and top with the blackened scallops. Serve while hot.