Cajun Seared Scallops
6 Jumbo Scallops
1/2 Tbsp Olive Oil
1 Tbsp. Lime Juice
1/4 Tsp. Paprika
1/4 Tsp. Cayenne Pepper
1/4 Tsp. Ground Black Pepper
1/2 Tsp. Thyme, Dried
1/2 Tsp. Oregano, Dried
1 Garlic Clove, Minced
6 Drops of Hot Sauce
Place all ingredients in food storage bag. Toss gently to coat scallops. Refrigerate for 1-4 hours. Place liquid in large skillet and heat on medium high. Place scallops in pan and cook for about 3-4 minutes. Place one drop of hot sauce over each scallop and flip. Cook for another 3-4 minutes, or until browned.
1/2 Tbsp Olive Oil
1 Tbsp. Lime Juice
1/4 Tsp. Paprika
1/4 Tsp. Cayenne Pepper
1/4 Tsp. Ground Black Pepper
1/2 Tsp. Thyme, Dried
1/2 Tsp. Oregano, Dried
1 Garlic Clove, Minced
6 Drops of Hot Sauce
Place all ingredients in food storage bag. Toss gently to coat scallops. Refrigerate for 1-4 hours. Place liquid in large skillet and heat on medium high. Place scallops in pan and cook for about 3-4 minutes. Place one drop of hot sauce over each scallop and flip. Cook for another 3-4 minutes, or until browned.
