RECIPES: Henry Chandler of Henry's Louisiana Grill

Sea Scallops With Crispy Fried SpinachCourtesy Thomas Krakowiak
Sea Scallops With Crispy Fried Spinach

Sea Scallops With Crispy Fried Spinach

Ingredients for the fried spinach:

6 ounces spinach leaves, whole, washed, stemmed

1 teaspoon granulated garlic

1 teaspoon powdered sugar

1 pinch cinnamon

1 teaspoon salt and pepper

Instructions for the fried spinach:

Mix all spices and sugar together through a sifter. Place fry basket in oil, add spinach. Stir gently and constantly to assure even cooking. Cook until slightly crispy— minute and a half at 350 degrees. Lift, drain, place in large paper towel lined bowl. Sprinkle with spice/sugar mixture. Remove paper towel. Toss gently to evenly distribute spices.

Ingredients for the sea scallops:

5 each U-10 scallops, patted dry

1 ounce blue cheese, crumbled

2 ounces sweet soy reduction

1 cup Zatarains Fish Fry

3 ounces garlic rosemary infused olive oil

1 ounce small diced sweet red bell pepper for garnish

1 lemon wedge

Instructions for the sea scallops:

Dust one side of scallops in Zatarains Fish Fry. Heat olive oil in sauté pan to medium-high heat. Place scallops in oil, dusted side down. Cook 2 minutes, until golden brown on one side. Turn scallops; cook no more than 1 minute to medium rare.

To assemble:

Arrange crispy fried spinach on plate, sprinkle with blue cheese crumbles, and arrange scallops on plate. Drizzle with sweet soy reduction. Garnish with diced red bell peppers and lemon.

Shrimp Ooh La La!


2 ounces 61/70 shrimp, peeled

2 ounces crawfish tails 81-100, cooked, cleaned

2 ounces oysters, shucked

1 each roasted garlic cloves

2 ounces garlic rosemary infused olive oil

2 ounces Tasso ham, ¼ inch diced

6 ounces spinach leaves, washed and stemmed

6 ounces cooked angel hair pasta

1 pint half and half

2 cups Zatarains Fish Fry

6 ounces Henry's Secret Cajun Alfredo Sauce (or your own favorite Alfredo sauce)

1 lemon wedge


Add all seafood to pint of half and half, drain, and coat generously with Zatarains Fish Fry. Shake off excess Zatarains Fish Fry and Fry in 350* fryer for 2 minutes until golden brown. Drain well. Heat a sauté pan over medium high heat. Add garlic oil. Add spinach, toss to coat, when spinach has wilted, add Henry's Secret Cajun Alfredo Sauce. Add roasted garlic cloves and Tasso ham and sauté for one minute. Add flash fried seafood. Toss to coat.

To assemble:

Plate over cooked angel hair pasta. Garnish with paprika and fresh lemon wedge.

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