Pan-Seared Cajun Spice Scallops

• 1 1/2 pounds sea scallops, patted dry
• 2 tablespoons olive oil
• 1 tablespoon Cajun seasoning
• 1 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• Salt to taste
• 1 lemon, cut into wedges
• Fresh parsley, chopped (optional, for garnish)

Steps

1. 1 Pat scallops dry with paper towels and season with Cajun seasoning, smoked paprika, garlic powder, and a pinch of salt.
2. 2 Heat olive oil in a large skillet over medium-high heat.
3. 3 Once hot, add scallops ensuring they don't touch each other. Cook without moving for 2-3 minutes until golden brown.
4. 4 Flip scallops and cook for another 1-2 minutes until just opaque.
5. 5 Remove scallops from skillet and let rest for a minute.
6. 6 Serve immediately with lemon wedges and garnish with parsley if desired.

Nutrition

Tips

• Ensure scallops are completely dry before cooking for a perfect sear.
• Avoid overcrowding the pan to maintain a nice crust on the scallops.
• Use a meat thermometer to check if scallops are done; they should reach an internal temperature of 120°F.

Storage

Store leftovers in an airtight container in the fridge for up to 2 days. Reheat gently in a skillet over low heat.

Serving Suggestions

• Serve with a side of garlic butter shrimp or a fresh green salad.
• Pairs beautifully with a glass of crisp white wine.

FAQ