Monday, August 18, 2008

Cajun Scallops

Get ready to spice up your dinner plans with this fantastic scallop recipe. Remember: It's always best to purchase "Dry" Sea Scallops as opposed to "wet" scallops, because a "wet" scallop has been in a bath of chemical plumping agents to make it look larger, and to have fewer scallops make up a full pound. Wet scallops are also far less flavorful than the dry. Don't get ripped off!
cajun salmon
  • 1 teaspoon olive oil
  • 1 large red onion, thinly sliced and separated into rings
  • 1 teaspoon Cajun seasoning
  • 1/2 teaspoon ground black pepper
  • 1 teaspoon butter
  • 1 garlic clove
  • 3/4 pound fresh scallops
  • 1 to 2 teaspoons hot sauce

Heat oil in a cast-iron skillet over high heat. Add onion, Cajun seasoning, and pepper; sauté 3 minutes. Add butter and garlic; sauté 30 seconds. Add scallops; cook 1 minute or until browned. Sprinkle with hot sauce; turn. Cook 3 minutes or until done.

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