Blackened Seafood Nachos Recipe
Choice of blackened seafood over spicy Pepper Jack cream sauce and mozzarella cheese covered tortilla chips. Topped with lettuce, a scoop of guacamole, and pico de gallo.
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Ingredients
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Ingredients for Blackened Seafood Nachos
Method
Directions for Preparing Blackened Seafood Nachos
- 1
Prepare the Blackened Seafood
Season the shrimp and scallops with blackening seasoning. Heat a skillet over medium-high heat and add a drizzle of oil. Sear the shrimp and scallops for about 2-3 minutes per side until they are cooked through and have a nice char. Remove from heat and set aside.
- 2
Make the Pepper Jack Cream Sauce
In a saucepan, combine cream and Pepper Jack cheese over medium heat. Stir continuously until the cheese has melted and the sauce is smooth. Season with salt and pepper to taste.
- 3
Assemble the Nachos
On a baking sheet, spread out the tortilla chips in an even layer. Pour the Pepper Jack cream sauce over the chips, followed by the mozzarella cheese. Top with the blackened shrimp and scallops.
- 4
Bake the Nachos
Preheat the oven to 200°C (400°F). Bake the nachos for about 10-15 minutes or until the cheese is bubbling and golden.
- 5
Serve
Remove the nachos from the oven and top with shredded lettuce, a scoop of guacamole, and pico de gallo. Serve immediately.
