Ingredients

The following ingredients have 4 Servings
  • 1 pound sea scallops
  • 1/2 cup flour
  • 1 Tbsp + 1 tsp blackening/ cajun seasoning (I used Emeril's)
  • 1/2 stick butter
  • 2 Tbsps high temp cooking oil (avocado oil, canola oil, or peanut oil)

Instruction

  • Rinse the sea scallops and check the sides to see if the side muscle is still attached. If so, peel it away to remove it. (Picture example in post above).
  • Pat the scallops dry very well with paper towels.
  • In a small pan over medium heat combine the butter and 1 tsp of the blackening/ cajun seasoning. Stir until melted and simmer for 2 minutes. Set aside.
  • Put the flour in a bowl. Toss each scallop in the flour mixture to coat evenly. Shake off excess flour so it’s just a thin coating.
  • Season the flour coated scallops with the remaining Tbsp of blackening/ cajun seasoning.
  • Set a large skillet over high heat. Once it’s very hot add the oil. Place each scallop in the skillet, not touching. Flip after 30-45 seconds and cook 30-45 more seconds.
  • Remove from the skillet and drizzle each with the cajun butter.Note: We ate these by themselves, but if serving with rice, bread, or pasta I recommend doubling the cajun butter to have more to drizzle over top.