This recipe was inspired by my Lemon-Caper Sauce; I wanted something spicy to dunk! I love how healthy scallops are; they are almost completely fat free and are really high in protein, what more could a girl want? Oh! Did I mention fast-cooking and absolutely delicious? Enjoy!
Serves 4 (see notes)
½ tbsp butter
½ tbsp extra virgin olive oil
Scallops, cleaned and patted dry (see notes)
Cajun Spice (to taste)
Lightly season the scallops with the Cajun spice on both sides.
Over medium high heat, add the butter and olive oil to a sauté pan.
Add the scallops to the pan when it’s hot and the fat has melted.
Don’t touch the scallops until you are going to flip them; about 2-3 minutes, when you see the edges are browning and it’s starting to cook towards the middle.
Drop the heat to medium after the scallops have been flipped.
Cook for about another minute.
You can tell the scallop is cooked when the middle is opaque and is slightly warm.
- I tend to make 4 or 5 small-medium scallops per person as an entrée but if it’s appetizer then I make 3 per person.
- The Cajun spice may also be referred to on the label as blackening spice.