A simple yet elegant dish with the perfect cooking technique for scallops
Rinse the sea scallops and check the sides to see if the side muscle is still attached. If so, peel it away to remove it. (Picture example in post above).
Pat the scallops dry very well with paper towels.
In a small pan over medium heat combine the butter and 1 tsp of the blackening/ cajun seasoning. Stir until melted and simmer for 2 minutes. Set aside.
Put the flour in a bowl. Toss each scallop in the flour mixture to coat evenly. Shake off excess flour so it’s just a thin coating.
Season the flour coated scallops with the remaining Tbsp of blackening/ cajun seasoning.
Remove from the skillet and drizzle each with the cajun butter.
Note: We ate these by themselves, but if serving with rice, bread, or pasta I recommend doubling the cajun butter to have more to drizzle over top.