Spicy Scallop Appetizer


2 lb. Scallops (about 18 to 20)
2 tsp. Cajun seasoning
2 tsp. olive oil
1/2 tsp. salt
Dash freshly ground pepper
1 tbsp. olive oil
2 tsp. unsalted butter

In a food storage bag, toss scallops gently with the Cajun seasoning, 1 tbsp. olive oil, salt, and pepper. Refrigerate for about 1 hour. Heat the remaining 1 tbsp. olive oil and 2 tsp. butter in a large skillet over high heat. Using tongs, arrange the scallops in the skillet and cook for about 2 to 3 minutes on each side, or until nicely browned. Makes 6 servings.