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Spicy Seared Scallops

User Rating 4.5 Star Rating (5 Reviews)


Scallops and Mimosa Sauce

Scallops and Mimosa Sauce

Diana Rattray
Serve these flavorful scallops as a main dish or make them an appetizer with a tasty sauce or dressing.


  • 2 pounds large sea scallops, about 18 to 20
  • 2 teaspoons Cajun seasoning
  • 2 teaspoons olive oil
  • 1/2 teaspoon salt
  • Dash freshly ground pepper
  • .
  • 1 tablespoon olive oil
  • 2 teaspoons unsalted butter


In a food storage bag, toss scallops gently with the Cajun seasoning, 2 teaspoons olive oil, salt, and pepper. Refrigerate for about 1 hour.

Heat the 1 tablespoon olive oil and 2 teaspoons of butter in a large skillet over high heat. With tongs, arrange the scallops in the hot fat and cook for about 2 to 3 minutes on each side, or until nicely browned.

Serve as a first course salad with Mimosa Dressing or serve with rice and steamed veggies for a delicious meal.
Serves 4 as a main dish or about 6 as a first course.

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User Reviews

Reviews for this section have been closed.

 5 out of 5
Resturant Style!, Member AmbraH

My family of 6 LOVED this recipe. The sauce made all the difference in the world! Will be making this again, for sure!! Even my kids loved it and they are picky eaters. The only thing i did different was add garlic

1 out of 1 people found this helpful.

See all 5 reviews

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