Rinse scallops; pat dry with paper towels.
Deceptively simple and oh-so-delicious, these cajun scallops come together in a snap and are reminiscent of classic New Orleans fare.
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Ingredients
Rinse scallops; pat dry with paper towels.
In large non-stick skillet, heat vegetable oil over medium-high heat. Sauté celery, onion and bell pepper until tender, about 2 minutes.
Add scallops and cook 2 to 3 minutes per side or until scallops are opaque.
Stir in remaining ingredients. Bring to a boil. Cover and remove from heat. Let stand 5 minutes and serve.
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