White Magic Scallops

I am taking a slight detour today. I entered a cooking contest to create a recipe promoting Mis’ Rubin’s White Magic All Purpose Seasoning. I had to submit my recipe within a couple of days of receiving my package, so here it is. Wish me luck. If you try my recipe and like it, please submit your votes for me and my recipe. I could win some very cool kitchen gadgets and cooking utensils. 🙂

Mis’ Rubin’s is a small family owned business, based out of Montgomery, Alabama. It has been around since 1935. It was created by Rubin and Julia Hanan, out of the Penny Profit Meat Market. Rubin Hanan immigrated to the United States from the Isle of Rhodes, by Crete, and lived his American dream. The spices used and sold in the Penny Profit Meat market were created by Julia, who was fondly known as Mis Rubin. There are quite a few varieties of Mis’ Rubin’s spices, but I was sent the White Magic to test and create with.

White Magic is truly an all-purpose seasoning. It works great as a dry rub on chicken, fish, & pork, but it doesn’t have to be cooked! It’s also wonderful tableside on pasta, salad, and veggies. The hint of citrus in this seasoning really ties the flavor together and reminds us of Mis’ Rubin’s Greek origins. Use this seasoning to taste. It’s not overpowering.

I used my White Magic to create a scallop and vegetable pasta with cream sauce.

White Magic Scallops and Pasta

1-1 1/2 lbs large sea scallops

1/2 red bell pepper, cut into thin matchsticks

1-1 1/2 cups broccoli florets

1 shallot, sliced very thin

1 TBSP minced garlic

salt & fresh ground black pepper to taste

2 TBSP White Magic seasoning, divided

olive oil for cooking

1-2 TBSP lemon olive oil

1 cup dry white wine

1 TBSP lemon juice

1 cup heavy whipping cream

1 TBSP lemon balsamic vinegar, optional or lemon juice

1/4 cup chopped fresh parsley

1 cup tiny teardrop tomatoes

angel hair pasta

Get a large skillet very hot and add the oil(s). Saute the vegetables for about 3 minutes, or until they begin to soften. Then remove from the heat and set aside.

Rinse the scallops and pat dry with a paper towel.

Add additional oil if needed and about 1 TBSP of the Mis’ Rubin’s White Magic Seasoning and the scallops. Cook for about 1-2 minutes per side, or until the scallops begin to brown.

After the scallops are lightly browned, add the wine and deglaze the pan.

Let the wine reduce by about half, then add the sauteed vegetables. Mix together thoroughly.

Add the cream and the remaining Mis’ Rubin’s White Magic Seasoning. Bring to a boil, then reduce the heat to a simmer, stirring often. Cook for about 5 minutes.

Towards the end of the cooking process, add the lemon balsamic vinegar or lemon juice, mix together well, then add the chopped parsley and tiny teardrop tomatoes right before serving over cooked angel hair pasta.

I served mine with a dry Pinot Grigio and some tomato focaccia on the side to complete the meal.

DELICIOUS! The White Magic seasoning really enhanced the sweet flavors of the scallops and went very well with the hints of lemon from the lemon olive oil and the lemon balsamic vinegar. I think you will really love the addition of Mis’ Rubin’s White Magic Seasoning to any seafood or chicken dish. It is gluten free and contains NO MSG, however, it does contain soy. There are retailers dotted across the country who sell Mis’ Rubin’s White Magic Seasoning , or you can order it online from their website at https://misrubins.com/.

Have a great day and make everyday great. Stay safe and stay well. ‘Til next time.