Cajun Seared Scallops
Author: Southern Made Simple
- 15-20 medium fresh scallops
- 2 Tbs extra virgin olive oil divided
- 1 Tbs butter
- 1 Tbs Tony Chachere's Creole Seasoning
- 1/2 tsp cayenne pepper
- 2 dashes salt + pepper
Pat scallops dry with a paper towel
In a large bowl, toss scallops with creole seasoning, 1 Tbs olive oil. cayenne pepper and salt and pepper
Allow scallops to rest in refrigerator for about an hour to let the spices set in (optional - but recommended)
In a skillet over medium-high heat, melt butter and remaining olive oil and sear the scallops for 2-3 minutes per side until browned
Serve immediately - enjoy!