Photo: Karry Hosford
2 servings (serving size: about 5 ounces scallops)

If you like spicy foods, then this Cajun scallop dish is for you. Cajun seasoning and hot sauce give the dish its heat, while sautéed red onion adds bite.

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.

Ratings & Reviews

cookinkitties's Review

August 08, 2014

January 28, 2017
I seared the scallops in oil separately. Set it aside. Then I added some oil and prepared onion added the already seared scallops and the Cajun seasoning. It came out very well.

McKinney Cook's Review

May 27, 2012
So easy, yet incredibly tasty. I'll be making this again and again. Got raves from my family.

veryslowcook's Review

December 15, 2014
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.

KitchenMaster's Review

August 09, 2011
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.

novaca99's Review

November 14, 2009
I only used a third of an onion chopped. Used bay scallops. This was outstanding. I will definitely make again

lose30now's Review

March 28, 2013
I even cooked it with talipia and some spinach as side dish

MrsFG123's Review

July 18, 2012
I made this for my husband - he loved it. Served it over a blanket of herb potatoes.

LoKo2227's Review

February 14, 2010
Great & easy to make

daduk1's Review

McKinney Cook
December 29, 2012
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!