2 servings (serving size: about 5 ounces scallops)
Photo: Karry Hosford
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
How to Make It
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.
The onion/spice mix had fantastic flavor, but I only used about 1/2 onion, which was plenty. I was disappointed the scallops didn't really brown, I think because they released too much water in the pan (and I even dried them off with a papertowel first). The scallops didn't get as flavorful as the onions, so I found myself sopping up the spicy sauce with each bite of scallop. I think this dish could also be really good with shrimp.
One word for this recipe - delicious! Tried this dish last night and we really loved the taste. Used 1 lb. scallops but followed the rest of the recipe as stated. This dish packs a little heat, but you can control that by how much hot sauce you use. Served with Buffalo Rice and garlic glazed green beans. YUM!
VERY tasty! I also added two portabello mushroom caps sliced thin, when I added the onion. I didn't have hot sauce, so substituted tobasco sauce and used only a tiny bit. Served with rice/pea/carrot blend. Very quick and most of the ingredients I had on hand. Will definately make again and again.
Outstanding! Very hot! The spiced caramelized onions are brilliant. We used a seafood hot sauce that resembles a habanero version of cocktail sauce. (If you are in Nags Head NC, visit Tortuga's Lie and buy a bottle of hot sauce after you eat.)