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Scallops
Scallops are so simple to cook. We get ours from Cajun Catch Seafood in Gonzales (225) 647-FISH.
Pan-fried:
Pat scallops dry. Heat enough oil to coat the bottom of a skillet and 2 tbs butter to medium-high heat. Sprinkle a heavy layer of Season-Um-Up cajun seasoning into the oil/butter and gently stir with a spatula to make sure the layer is even. Add scallops to pan. Thick scallops only need about 2 minutes per side, turning only once. If you cut them in half lengthwise, it takes even less time. When the scallops are just cooked through, remove them from the pan and let them drain quickly on paper towels. Serve immediately.
Deep-fried:
Coat wet scallops in Fry-Um-Up batter mix. Fry in hot (350) oil for 2-3 minutes per side for thick scallops. Drain on paper towels. Serve immediately.