Friday, August 24th, 2012 | posted by mike
Serves 4
1 1/2 lb. dry pack sea scallops
Pinch of Monahan’s Cajun seasoning, or Paul Prudhomme’s Cajun Magic
Olive oil
Lightly coat scallops with Cajun seasoning (on the flat sides)
Heat an iron skillet or heavy pan over med – high heat
Add enough olive oil to cover bottom of pan
When sizzling hot, add scallops (flat side down)
Sear till nicely browned, 2-3 min.
Flip and after another 2-3 min, check and see if scallops are barely opaque in the center
Serve on top of salsa
Peach Salsa
2 cups peeled and cubed nice ripe peaches
1/4 cup purple onion, finely chopped
2 T cilantro, finely chopped
2 T fresh lime juice
1 T jalapeño pepper seeded and finely chopped
1 T rice wine vinegar
2 t finely chopped mint leaves
1-2 t honey (to taste)
Gently mix all ingredients
