Seared Scallops with Lori’s Louisiana Creole Seasoning Goodness

I should start dedicating my recipes to people! I’ll start today!

I am dedicating this recipe to my #1 Blog Fan, Lori.

She sends me goodies. One goody being Louisiana Creole Seasoning. I love this stuff!

It’s good on potatoes, salmon, eggs, a TURD, chicken, Tuna Salad, Crab Cakes…pretty much anything! Have I mentioned I LOVE this stuff and I use it on pretty much everything I make these days.



More than Mushrooms and I think EVEN more than Bacon. They are MY chocolate. They are just good!

So I had Normy pick up some scallops, told him we needed at least 2 pounds as I feel you can NEVER have TOO many scallops!

So I used 3 things to season these babies, Salt, Pepper and Lori’s Louisiana Creole Seasoning Goodness.


So wash your scallops and remove their beards, it’s a tough piece of the scallop that is slightly a different color then the scallop. You don’t want to eat that part, it’s not good.

Dry the scallops well with paper towels and put them on a plate and season them with salt, pepper and creole seasoning to taste


Then heat a cast iron skillet to high till it is smoking, add a little olive oil

then once the pan is nice and smoking hot, add your scallops…Sizzzzzzle

add more seasoning if you want too. I did…
cook for 3-4 minutes on one side then flip and add 2 tbsp of butter and the juice of one lemon, and season the scallops with more creole seasoning

cook for another 4-5 minutes or until scallops are done. Then remove them and add them to a plate

pour the extra olive oil, putter, lemon juice goodness in the pan over the scallops (if you want)

You could even add more creole seasoning (I did)


and your tummy will be so HAPPY!



See my Lori Sunflower, It came ALL the way from Louisiana too!



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