Ingredients
- 1 pound large sea scallops
- 2 tablespoons Cajun seasoning
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
- 2 cloves garlic, minced
- 1 tablespoon fresh lemon juice
- 2 tablespoons chopped fresh parsley
- Salt and pepper, to taste
If you’re missing Cajun seasoning, don’t fret! You can make your own by combining paprika, cayenne pepper, garlic powder, onion powder, thyme, oregano, and salt. Cooking is all about adapting and following your senses, just like my abuela taught me.
Instructions
- Pat the scallops dry with paper towels. This step is crucial for getting that perfect sear. Sprinkle them with Cajun seasoning, making sure they’re well-coated.
- In a large skillet, heat olive oil over medium-high heat. Once the oil is hot, add the scallops in a single layer. Avoid overcrowding the pan to ensure they cook evenly.
- Sear the scallops for about 2-3 minutes on each side until they develop a golden-brown crust. This is a trick I learned during a cooking class in New Orleans — patience is key for that perfect sear.
- Reduce the heat to medium and add butter to the pan. Once melted, add minced garlic, cooking until fragrant, about 30 seconds.
- Drizzle fresh lemon juice over the scallops and sprinkle with parsley for that bright, fresh finish.
- Season with salt and pepper to taste. Remember, cooking is about tasting as you go!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International