This recipe is great any time of year.   An homage to our Chefs’ New Orleans roots.  The seasoning on the scallops caramelizes to a great color.

NO. 19 Grilled Scallops

  1. Pat scallops dry with paper towels. Lightly brush with oil and season with NO. 19 Salmon Blend.
  2. Set aside until ready to grill.

Quick Jambalaya

  1. In a large non-stick pan over medium heat cook andouille, shrimp and vegetables in oil or bacon fat.
  2. When shrimp are cooked add garlic, thyme and parsley.
  3. Add rice and toss until well combined.
  4. Season with salt and pepper (a little NO. 19 would be great, too..)

Watermelon with NO. 19 Salmon Rub and feta

  1. Remove rind from watermelon, quarter and slice into ½ inch thick pieces.
  2. Arrange on a platter and squeeze lime juice over, sprinkle NO.19 salmon and top with crumbled feta.


NO. 19 Grilled Scallops

  • 12 scallops
  • 2 Tbs NO. 19 Salmon Blend

Quick Jambalaya

  • 1 ½ C cooked basmati rice
  • 2 Tbs canola oil or bacon fat
  • ¼ C diced andouille sausage
  • ¼ C diced shrimp
  • 2 Tbs diced yellow onion
  • 2 Tbs diced celery
  • 2 Tbs diced green bell pepper
  • 2 cloves garlic – minced
  • 1 tsp fresh thyme
  • 2 Tbs chopped parsley

Watermelon with NO. 19 Salmon Rub and Feta

  • 1 sm seedless red or yellow watermelon (or a little of both)
  • 1 Tbs NO. 19 Salmon
  • 1 lime
  • 2 Tbs crumbled feta

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