Ingredients

• 2 pounds large sea scallops, about 18 to 20

• 2 teaspoons Cajun seasoning

• 2 teaspoons extra virgin olive oil

• 1/2 teaspoon salt

• Dash freshly ground pepper

• 1 tablespoon extra virgin olive oil

• 2 teaspoons unsalted butter

Preparation

In a bowl or food storage bag, toss scallops gently with the Cajun seasoning, 2 teaspoons olive oil, salt, and pepper. Refrigerate for about 1 hour.

Heat the 1 tablespoon olive oil and 2 teaspoons of butter in a large skillet over high heat. With tongs, arrange the scallops in the hot fat and cook for about 2 to 3 minutes on each side, or until nicely browned.

Serve as a first-course salad with a citrus dressing or serve with rice and steamed veggies for a delicious meal.

Serves 4 as a main dish or about 6 as a first course