Ingredients:
- 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
Preparation:
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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