DIRECTIONS
In a saucepan, heat a half stick of butter and bring to boil.
Reduce heat and let stand.
Heat cast iron skillet on high.
Coat pieces of wahoo with 2 TBS of cajun seasoning.
In another saucepan, reduce cream over medium heat.
Add remaining 1/2 stick of butter.
Add 1 TBS cajun seasoning, clam base and sherry.
Reduce to desired consistency.
In separate sauté pan, heat the standing butter.
Add shrimp and scallops. Sauté 2-3 minutes or until fish is opaque.
Add to cream sauce.
Place wahoo on skillet with butter. Cook on each side 3-4 minutes. Remove from heat.
Spoon cream sauce, shrimp and scallops over wahoo.
Serves 4.