Chef Anissa: Scallop Sugar Cane Skewers

Prep: 10 mins
Cook: 8 mins

INGREDIENTS:
8 large fresh sea scallops
4 sugar cane skewers
¼ teaspoon sea salt
¼ teaspoon cayenne pepper
¼ teaspoon chili powder
¼ teaspoon brown sugar
¼ teaspoon crushed red pepper
¼ teaspoon Hungarian paprika
¼ teaspoon Italian seasoning
2 tablespoons Grapeseed oil

DIRECTIONS:
To make the skewers, completely dry scallops, place 2 scallops on each skewer.
Mix all dry seasonings in a bowl.
Rub seasoning on both sides of the scallop skewers.
Heat Grapeseed oil in a skillet over high heat.
Place scallops in skillet and cook until browned, 2 to 4 minutes per side.
Remove from heat drain oil and serve

ABOUT CHEF ANISSA

Chef Anissa Davis, native of Newark, is host of a new cooking series Urbyn Kitchen. Chef Anissa mixes her classical culinary skills with an urban flair to create amazing dishes that can be achieved by even the most culinary challenged. After catering large and small events for many years with her catering company Alite Affairs and being a Lunch Coordinator for many local area schools Chef Anissa began receiving calls from friends and clients for recipes they could make at home.

Chef Anissa's recipes range from everyday quick meals to gourmet plates and everything in between. She shares stories of her mother while giving tips and tricks to making every meal just a bit better. While every recipe can be produced with items found in urban area food markets she introduces new elements of food and culinary knowledge with the help of her hometown.

More about Chef Anissa: www.facebook.com/chefanissa and twitter.com/chefanissa