Spicy Seared Scallops

Spicy Seared Scallops

The Spruce / Eric Kleinberg

Prep: 65 mins
Cook: 6 mins
Total: 71 mins
Servings: 4 to 6 servings
Yield: 18 to 20 scallops
Nutrition Facts (per serving)
214 Calories
6g Fat
8g Carbs
31g Protein
Show Full Nutrition Label Hide Full Nutrition Label
Nutrition Facts
Servings: 4 to 6
Amount per serving
Calories 214
% Daily Value*
Total Fat 6g 8%
Saturated Fat 2g 8%
Cholesterol 65mg 22%
Sodium 1546mg 67%
Total Carbohydrate 8g 3%
Dietary Fiber 0g 0%
Total Sugars 0g
Protein 31g
Vitamin C 0mg 0%
Calcium 17mg 1%
Iron 1mg 5%
Potassium 481mg 10%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Serve these flavorful scallops as a main dish or make them an appetizer with a tasty sauce or dressing. The scallops work great as a first-course salad with mimosa dressing, or you can serve them with rice and steamed veggies for a delicious meal.


  • 2 pounds large sea scallops (about 18 to 20)

  • 2 teaspoons Cajun seasoning

  • 2 teaspoons plus 1 tablespoon extra-virgin olive oil, divided

  • 1/2 teaspoon salt

  • 1 dash freshly ground pepper

  • 2 teaspoons unsalted butter

  • lemon wedges, for garnish

Steps to Make It

  1. Gather the ingredients.

    Spicy Seared Scallops ingredients

    The Spruce / Eric Kleinberg

  2. 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.

    scallops and seasonings in a plastic bag

    The Spruce / Eric Kleinberg

  3. Heat the 1 tablespoon olive oil and the 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.

    scallops cooking in a pan

    The Spruce / Eric Kleinberg

  4. Serve with lemon wedges for garnish.

    Spicy Seared Scallops on a plate, lemon wedges in a bowl

    The Spruce / Eric Kleinberg