Cajan Scallops
Sweet Tasmanian scallops meet bold Cajun spices in this simple, yet impressive, seafood dish that is finished with a fresh herb butter that adds brightness and depth to every bite.
How long will it take?
30 minutes
What’s the serving size?
4
What do I need?
For the Cajun Seasoning
- 1 tsp smoked paprika
- 1 tsp sweet paprika
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp dried oregano leaves
- ½ tsp dried thyme
- ¼ tsp cayenne pepper
- ¼ tsp ground black pepper
- ½ tsp salt
For the Scallops
- 700 g scallops, patted dry with paper towel
- 2 tbsp olive oil, divided
- 2 tsp Cajun seasoning
For the Herb Butter
- 50 g unsalted butter
- 1 clove garlic, finely chopped
- 1 tbsp lemon juice
- 2 tbsp finely chopped flat leaf parsley
- 1 tbsp finely chopped chives
How do I make it?
- Combine all Cajun Seasoning ingredients together in a small bowl and mix well.
- Add scallops to a bowl with half the olive oil and Cajun seasoning and toss well to coat. Set aside.
- Make the Herb Butter by melting butter in a small saucepan over medium heat. Add garlic and cook for 1 minute, until fragrant. Stir through lemon juice, parsley and chives, then keep warm while you cook the scallops.
- Heat reserved 1 tbsp olive oil in a large frying pan over high heat. Add scallops and cook for 1 ½ - 2 minutes per side until caramelised and just opaque in the centre.
- Assemble the dish by spooning a little herb butter onto each plate. Arrange scallops on the top and drizzle with the remaining herb butter.
- Serve with rice.
