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Chef with red wine glass


Our cafe often accompanies its plated Blackened Sea Scallops with steamed fresh kale and a lemon-butter sauce.
Serves 2.


Cajun Seasoning

    • 1 oz. garlic powder
    • 1 oz. ground black pepper
    • 1 oz. granulated onion
    • 1 oz. ground cumin
    • 1½ oz. sweet paprika
    • 1½ oz. sea salt
    • 1/4 oz. cayenne pepper
    • 1/2 oz. dried thyme
    • 1/2 oz. dried oregano
    • 1/4 oz. ground white pepper

Lemon-Butter Sauce

    • Juice from 2 large lemons (about 8 tbsp.)
    • 1/4 cup white wine
    • 1 tbsp. chopped fresh flat leaf (Italian) parsley
    • 3 tbsp. butter, cut into pieces

Blackened Scallops

    • 10 sea scallops
    • 1/2 cup Cajun seasoning
    • 1/4 cup extra-virgin olive oil


For the Cajun Seasoning: In a medium bowl, mix all ingredients well to blend. Store in a glass jar with a tight-fitting lid.

For the Lemon-Butter Sauce: Add lemon juice and white wine to a small saute pan. Cook over medium-high heat until mixture is reduced by a third. Add chopped parsley and butter in pieces. Remove from heat and whisk until butter is completely melted. Set aside.

For the Blackened Scallops: Pull muscle from scallops. Rinse and pat dry.

Dredge scallops in Cajun Seasoning. Add oil to a large saute pan and just as oil reaches the smoke point, add the scallops. Saute each side 2 to 3 minutes or until done to your likeness. Serve with Lemon-Butter Sauce.

    Chef's Notes
    How to Do It ...Sometimes you really need a kitchen scale for more accurate measurement of ingredients. Look for one that is in ounce increments and goes up to 1 pound, with a removable tray or flat surface.


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